Has anyone else here tried Lallemand's London ESB yeast yet? The results on multiple other posting boards seem to be really mixed. Here is my experience: Because I read that this yeast won't ferment maltotriose I made sure to mash a bit lower than usual at 148. Brew day went without a hitch and I got an OG of 1.055. Pitched the ESB yeast at 70, waited for fermentation to start and then maintained a temp of 66 until it started to slow. Then brought the temp slowly up to 71 for the remainder of its time in primary. This yeast started fast and finished fast. By day 5 the krausen had fallen and the surface had cleared. As usual, I left it alone for 14 days before even checking gravity. At two weeks it was at 1.022 so I grumbled and left it longer. At 17 days I noticed a very thin, healthy looking krausen had reformed. At 21 days it was at 1.018 which was still higher than I wanted. Finally on day 25 the second krausen had dissipated and I got a reading of 1.014. In the bottle it went. Its now carbed up nicely and tastes really great. Subtle fruity notes and a nice chocolate, malty backbone. But despite the fact that it makes nice beer, I'm not sure I'll use it again because of the extended timeframe to get it properly attenuated. Thoughts?