Oh, one more thing. I sent a note to Wyeast with a description of my mash, hop and fermentation schedules. Below is the response I got back (quickly too).
I think the fermentation temp should be lowered. I think this was the main reason for the beer being more fruity that you wanted. Also, I would look in the future at making a larger starter (~2 L) and fermenting around 55oF if you brew this beer again with that strain.
Let me know if you have other questions.
The lower temp, in retrospect, makes a lot of sense. As does the larger starter since we're basically brewing it like a lager. If you recall, my starter was 1 liter.
Live, learn and brew on!