Its seasonal, which is why you got such an enthusiastic response from mordantly
I like that yeast, not so much for flavor(which is good flavor btw) but because it does well when your temps dip down a bit. Made temp control easy for me when I was a noob. I swear I had that sucker fermenting an american brown with a swing of almost 10 deg with good attenuation and no memorable off flavors.
I think I was ranging 62-70 for two weeks straight.