The San Diego yeast looks really interesting but super fast ferm performance and med-high flocculation usually means increased risk of diacetyl, which some people are reporting.
I'd love to hear back from people once they start using it, but it's probably a good idea to leave it on the yeast for a good 7 days after fermentation appears to have stopped (air lock activity has ceased) to aid diacetyl reduction.
(The recommended fermentation temp range is pretty narrow, too so I'm curious what happens when the temps get away from you.)
This could be an awesome yeast strain for APAs and American IPAs!
Can't wait to hear some of the results!
Adam
