Back on the yeast issue, I have made a few Alt Biers (and stouts, Ryes, IPA's, etc) using S-05, and tasted true to style. I have done a few side-by-side tests by brewing 15 gallon batches and using three different yeasts, and as long as the yeast isn't a major flavor component, the S-05 is usually indistinguishable from the "authentic" yeast. (or nearly so)
I have a similar experiment with a Kolsch right now. Carboy "A" is on WL029, "B" is on WY2565, and "C" has S-05.
After fermenting for 10 days, I'm now easing all 3 down to lagering temps, -2F in morning, and another -1 in evening .(now 17 days in)
I fermented the S-05 at 62, and the other two at 57F (digital temp controllers held within +/- 1F).
I used identical starter/stir plates for the WL & WY, and simply hydrated the S-05 per Fermentis data sheet instructions.
All 3 carboys got a 60-second shot of pure O2 prior to pitching.
The WY had the most vigorous fermentation (only one requiring a blow-off tube), but ironically, the least attenuation.
The S-05 is currently at 1.009, WL at 1.012, WY at 1.018. (Used hydrometer, so no need for alcohol correction).
It is difficult to tell the S-05 from the WL at this point.Both are crisp and bright, allowing a bit of hops subtlety to come through, thought the WL does seem a bit more...complex? The WY is "rounder/softer" on the palette, but I attribute that to the higher sweetness/lower attenuation.
S-05 good.
Cheers