That looks a lot like Weast 1968 London ESB. I call it my "cottage cheese yeast".
You can start these high flocculators on the cool end of their range, but be careful to not leave it there too long or it will want to drop out before the job is complete. After a couple of days, I'd ease it up into the 65-66*F range and then give it a d-rest (yes, they will produce diacetyl) at 68-69*F for a few days before cold crashing.
This stuff will produce a very compact and firm yeast cake.
Good Temp Control -----> Happy Yeast ------> Tasty Brew