Hop stoopid uses London ale, and it's my favorite dipa by far. I did the hop stoopid clone and it was the best brew I've ever made. Search for the hop stoopid clone on here.
I'm drinking a no-frills pale ale right now (my first with 1028) and it's great. I'm planning to use it in Yooper's Hoppy American Amber next weekend, and hopes are high.
I tried it because I saw a thread or two saying that it works well with hops AND does a great job of preserving malty character. Here's a link to the smarter-than-me fellas who figured that out.
Keep it on the cool side. I have read that the English esters can show up if you get into the upper mid-60s, but it's nice and clean in the low to mid 60s. And it's one of those fast fermenters that can make the temperature run away a little bit.