I've just done my first batch using this yeast, an English bitter, the kit was from MidWest, but I ordered an Oatmeal Stout kit from NB and used the 1945 in the bitter instead of Midwest's Muntons packet.
Brewed this one on Saturday, 4.5 gallons went into the fermenter at 1.046 at 68F. I just pitched the smack pack, no starter as I really can't be faffed and this was a reasonably low gravity brew anyway. Aerated the hell out of the wort with a whisk.
Stuck it in my beer kitchen it started fermenting within twelve hours. Since it began fermenting it's sat at about 72F internal temperature which is fine with me, I do not fear the esters!
It hit 1.034 on Sunday, 1.022 on Monday and had a lovely krausen which I dutifully top cropped and have saved for later. Tuesday it was at 1.006 with another thick krausen, again dutifully scooped and saved.
Still at 1.006 this evening (Wednesday), so after a quick taste test I'm calling it done and have started to cold crash it. No diacetyl that I can pick up so no need for a D-rest, it's pretty much had one already with my fermentation temperature after all. Provided it has dropped clear I'll bottle it on Friday.
Quick schedule, but I'm running with
this thread which for my money (and beer) is more or less dead on for fresher British style brews.