This beer fermented from 1.051 ---> 1.008. That was 15 days in the fermenter, the last 7 being at 58°.
84% attenuation, but that's with a 4% sugar addition.
Decent flocculation, though the fallout wasn't very compact, looking more like lumpy mashed potatoes (the best kind!)
The hydrometer sample pulled from the bottom of the fermenter was relatively clear, though not crystal. Taste was very clean with a hint of lemon...I can't explain the lemon part...from the ale half of the yeast or from the Saaz? Aroma did have a faint touch of sulfur, enough to make you think lager, but not enough to put you off. Not sure that will even last conditioning. No diacetyl that I could detect, but I haven't ever detected diacetyl, so there's that.
Right now, I'm getting definite lager-like characteristics from this yeast. It's kegged and I'll probably let it settle and carb up for 2 weeks before I give it a go. That crispy, fizziness of carbonation is really needed here to make a final call. Cautiously optimistic at this point.