I brewed a 'spring beer' based on an existing recipe to try this yeast out and to use up some oldish Nelson Sauvin. Nothing clever about it, recipe approximate only.
3.2 kg JW ale
0.8 kg Munich I
Mash at 65°C with usual steps
50:50 Fuggles and Nelson Sauvin at 60 mins
35g Nelson Sauvin in cube
IBU ~25
OG 1.046 (a bit high), anticipated FG around 1.012
I pitched the yeast at 19°C and it chewed down to 1.011 apparently (according to hydrometer) in about 4 days but had a thick layer of creamy yeast on the top still. I took it out of the fridge for another brew and left it at ambient (24-28°C) and it's slowly bubbling away about every minute. Early samples are typically English and while the hops are still there, I feel they're appropriately muted. The flavours are predominately citrus to the point of tasting like oranges.