IIRC Dupont's actual yeast "strain" is not a pure culture but actually a multi-strain. The "Dupont" strain as used by most brewers was isolated from Dupont's culture and is the dominant strain, but it's not gonna be a fair comparison.
But yes. The "Dupont stall" is a tangent that I think we can drop at this point since it seems everyone still talking about it is more or less in agreement, ie "backpressure sensitivity" as initially referenced is not a real thing.
I don't have any direct experience I can recall with the other strain. I haven't used any strain, of any type, that would have a problem with the OP's spunding plan.
But yes. The "Dupont stall" is a tangent that I think we can drop at this point since it seems everyone still talking about it is more or less in agreement, ie "backpressure sensitivity" as initially referenced is not a real thing.
I don't have any direct experience I can recall with the other strain. I haven't used any strain, of any type, that would have a problem with the OP's spunding plan.