Sure thing! A bunch of details can be found here: http://www.homebrewtalk.com/showthread.php?t=53114
But in short, when I first tried it (at bottling) I was scared I'd made some awful libation resembling a BMC. It turns out the beer was just too green.
I tried a bottle yesterday, knowing that carbonation would probably not be complete, just to see how it's coming along...and it's coming along quite well! Hard to say anything about head retention due to the low carb, but the Whitbread has fallen out leaving a very nice, clean, straw colored ale. It has a pleasant grainy maltiness to it, coupled with the bitter from the EKG's (but a very, very mild bitterness at that). At this point it seems the balance is more on the malt side than hops, but it's pretty early to tell! I suspect it will balance out nicely with time. The only off flavor I can detect is some slight diacetyl. We'll see if it fades with time, but if not I'd recommend bumping it up to 72 for a day or two after fermentation is complete.
If I were to do a dry yeast substitute...I'd use Danstar Nottingham.