I've used this yeast in a number of recipes. It does add a decidedly malty character to the finished product.
The hops in an IPA don't seem quite as crisp with this yeast, but I like the richer mouthfeel. With that said, I used it recently in a Juniper Rye IPA and it came out fantastic. I love that beer. Also in an APA it did a great job...yummy.
My favorites so far with this yeast are an India Black Ale and India Brown Ale. Both are among my favorites now. For some reason, the calculated 99 IBUs on my India Black do not seem overpowering....but instead they are "just right". I have a feeling it's due in part to the malty power of this yeast, but likely to other factors as well.
I also just did an oatmeal stout and a rye stout with this yeast, but they aren't ready yet. I'm sure they'll turn out well, though. I want to use it in an Imperial Stout, but have concerns about attenuation. I think I'll pitch a pack of Notty along with the 1332 just to make sure it attenuates properly.
Some other notes with this yeast. It does often take longer to ferment. 2-3 weeks is not unusual. The kraeusen may stick around for that entire time, and be thick and chewy as well. I haven't fermented too warm (66-70F), and have not noticed any extreme esters or fruitiness. I did note that it seems to be more sensitive to mash temp in terms of fermentables and attenuation. It doesn't tear through anything you throw at it like a bull in a china shop. With a yeast like Notty, I can mash at 158 in most cases and still get off-the-charts attenuation. Not so with 1332.
By the way, I reused the same batch of yeast for all of these beers. I usually just keep back a cup or two from each batch and reuse it that same day or save some in a quart jar in the fridge until I need it. Works great.
Just my $.02...