I find its a very versatile yeast, and an excellent choice for brown ales. I'm drinking one right now that was supposed to be an oat brown but ended up a porter thanks to a specialty grain labeling mishap at the LHBS. I use it regularly in pale ales now too. It's got the fruity ester thing going on even in pales, subtle, but I like that. As posted above, I'm noticing mashing low bumps the attenuation from 69 to ~75%.