I have had nothing but success with 1332, although a lot of people on these boards don't like this yeast at all. Common complaints are that it is too fruity or makes a harsh and tart tasting beer. I think this has more to do with high fermentation temps and/or a low pitch rate than the yeast itself. If you have good control over your fermentation, it makes clean, lightly fruity beer, with great flocculation (the best of any american yeast I've come across), and it lets the malt/hops come through very well. I think 1332 is much better than 1275, but 1275 is probably the safer bet. I will say I think the wyeast specs are wrong saying it can be fermented at higher temps. I would go no more than 64F.