Used this for the first time in my ESB that I bottled today, and I gotta say, I love this yeast.
It's a little unsettling when you pour it from the vial into the starter, it's the consistency of cottage cheese and makes you just certain that there's something wrong with it. Nope, it's just very flocculent, and it ferments out quickly. I can't see how a secondary would ever be necessary with this yeast. I left my ESB in the primary for three weeks, which I'm sure was overkill, but I'm too lazy to do the whole gravity readings over three days thing. When I racked it to the bottling bucket, the beer was super clear, even more so than beers that I've left in secondary for a month or two.
It attenuated out at about 73%, and the gravity sample was absolutely delicious.