I didn't, but did use it on a blank slate kind of beer - patersbier. I remember thinking that I was going to do a west coast style IPA or DIPA with the slurry because it tasted like it would do quite well in a citrus focused beer.
My .02 anyway, even never having used it. I'd pitch a proper amount of yeast and oxygenate it well to avoid any peppery notes, and to accentuate the fruity esters. Love that yeast.