It also has poor attenuation properties. You can almost make up for this by increasing sugar and/or, in the case of all-grain, mashing at 149°F. In the case of clearing, it has poor flocculation, so it's best to use a yeast fining like gelatin.
The flavors this yeast produces are decent, but the poor attenuation and low flocculation drive many brewers to avoid it in favor of Nottingham or S-04... or liquid yeast.