I'm using it right now, for the first time. I got a LOT of fruity aroma (smelled really good, delicious!) and later some solventy (fusel alcohols?, smelled pungent) smells by pitching three packets into 5 gallons of 70-point (measured) 62-degree wort and letting fermentation go for one week in the primary with the temp capped at 75 F. Both smells, particularly the solvent-like smell, are dissipating gradually since I racked to a secondary (now at day 11). At one point I thought I detected some spice or clove, but it may have been illusory wishful thinking. Regardless of the spice (phenolics are characteristic for the strain, I believe moreso at lower fermentation temps when esters won't be as dominant), I anticipate an interesting ale, which I struggle to classify further than like an Old Ale, but with a Belgian strain of yeast. I wonder how well it will attentuate and whether the (now dormant) yeast will rebound enough to condition properly. It's exciting, but I'm rather impatient with it. I'm tempted to bottle early just to try it out sooner, but I won't.