I know next to nothing about yeast except that under the right conditions and handled carefully it will reward us brewers with a decent product given that product is sound to begin with and even then I think yeast goes above and beyond our minor screw ups.
I recently used Pub in an Ordinary Bitter and was astonished at how fast it ripped through fermentation. Approximately 2-1/2 days to ferment from 1.041 to 1.008 (a little lower FG than I had hoped for, attenuation stated as 69-74%, this recipe had an apparent 80% attenuation) and I will assume the same will happen with a higher gravity wort given the same conditions.
Another aspect of this yeast was how quickly and near completely it flocculated out. When I collected the slurry today it was more like thick cake batter without any liquid instead of the opposite with other yeasts I use.
To say I am impressed with this yeast would be an understatement and I am going to use it on a Session WCIPA next week. It may not be the perfect choice for a WCIPA but I will see how it performs.