Just finished a run of 3 beers using this yeast.
#1 was a simple Bo Pils. 100% wey pils, bittered with perle, saaz for flavour/aroma - single decoction
#2 was a german pils, 75% pils, 25% munich, bittered with perle, tettnang for flavour/aroma.
#3 was an oktoberfest of sorts. 95% vienna, 5% caramunich II. Nelson sauvin all the way thru.
Bo pils lasted 24 hours on a camping trip with mates.
German pils got tapped on sunday and is a nice clean german lager, the recipe (from BenH) is linked in my signature
The occy is still lagering away but cheeky samples are very malty with that unique NS flavour/aroma. Looking forward to it in the new year.