WYeast 1968 London ESB Starter

I've used it. It started okay but slower than usual ale yeasts I noticed. Worst thing is it drops out really quickly and needs rousing quite often, especially if its kept at the lower end of the temp range. My experinece with beer is, the last lot using this yeast was when I racked to a secondary after primary fermentation. It sat in the secondary for 3 weeks without activity so I bottled. 1 month later it was really good with residual sweetness that this yeast is known for. Another month later and the yeast woke up, ate all the sugar and nearly gave me bottle bombs. Threw the whole lot out in the end. Although I'll never use it again, if you keep it roused up when making beer and starters and watch your gravity readings and have some patience you'll probably be okay. Steve W.