i'm doing a la chouffe clone in a few days and i plan on pitching some wlp550 i washed from my last batch. even though i have a freezer with a ranco on it, i still seem to have trouble finding the right temp(s) to ferment at. i've searched and haven't come up with much other than the white labs suggestion of 68F-78F. some say at the top end, some say at the bottom end, some say to pitch in the middle and let the yeast warm up as it wishes. the belgian pale ale i did with this yeast a few weeks ago seems to have a decent balance between bubble gum and banana, but it just doesn't seem quite right (set at 72F for duration). the yeast flavor is fine, but just too pronounced (if that makes sense).
can i get some suggestions on how to ferment this batch so i might finally make a beer i really like?