Bumping this thread. Over the last year I've brewed a total of six beers with this yeast, and I'm now going to put it into hiatus, so perhaps it's time for a brief summary.
The first five beers were pitched with starters, the last one with a freshly harvested yeast. Pitching ratios of the starters weren't very systematic (between 1:6 and 1:10), and neither were the temperatures during fermentation but pitching occurred between 8-10°C (46-50°F), main fermentation 1-2°C above pitching temperature, with temperatures being raised to 12-14°C (54-57°F) towards the end of fermentation.
All beers turned out nicely to superb. Common characteristics to all beers were soft to almost creamy bodies, malt-forwardness, no diacetyl in the finished beer, little to no sulfur during fermentation, no perceivable esters, little to no higher alcohols, and overall very round and well-balanced beers. Acetaldehyd is clearly there at the end of fermentation but disappears with conditioning. Sedimentation and disappearance of yeasty flavours sometimes took a while, the latter in particular in the two beers with high pitching rates.
The beers were as follows:
U Fleku Clone, 1.050, attn. 75%
Vienna Lager, 1.054, attn. 77%
Baltic Porter, 1.080, attn. 72%
Dark Lager with Brown Malt and Red Rye Cara, 1.052, attn. 73%
Munich Hell, 1.048, attn. 76%, currently conditioning
Maris Otter Lager, 1.048, still fermenting
All beers were brewed with varying decoction schemes.
As can be seen above, attenuation values weren't particularly high (so I can confirm jfolks' experience above with 75%) but so far I haven't perceived this as a problem, rather the opposite.
I haven't tried brewing a hop-forward beer so can't comment on that but overall I can give a big thumbs up for anything that is well-balanced and tends towards Bohemian beer styles.