I bought a pair of sachets the week they first became available. Watching this thread, and very much aware that the first pitch of a dry yeast typically sucks, has cooled my jets. Those sachets have stayed in my fridge because of the pitch big and ferment warm thing. Why gamble a 6-gal batch when you've got plenty of 34/70, S-189, and Diamond in the fridge that you know will ultimately make 30gals+ of lager through subsequent pitches, right?
Given the constant refrain that this yeast needs to work at 55F, what do you guys think about using it as a steam beer (sorry, Anchor, you and your lawyers are dead...RIP) yeast or cream ale yeast?