Works well in a variety of fermentation environments. Fermented honey to completion (8% alcohol), molassas to completion (11% alcohol), white sugar to completion (12%+ alcohol) and grain to completion (13% alcohol). I have not had a stuck ferment, but I do use yeast nutrients and aerate well before pitching the yeast. In general, the fermentation completes in 2 weeks, but I do not remove from fermenter for at least 3, so I do not know how quickly it is really "done".
I do not get a strong taste from the yeast and my final products taste as they should, not of "yeast" like some turbos.