Strong Golden Ale

I'm planning a strong golden ale that I will be brewing sometime next week. Im really looking for a pear / apple ester profile with low phenols and a nice dry finish. I was planning on using WLP570 / Wyeast 1388 (Duvel strain). I was just thinking has anyone used the Dupont strain for this? I've read it's noted for fruity esters, low phenols, and very good attenution. I have a fermentation chamber with heat and cooling so I'm not worried about the higher temp required by the Dupont strain. I haven't used either of these yeasts yet but I would love to hear your thoughts.

Here you go friend

White Lab's Belgian Yeast Chart

A Random One

BLAM has a great chart I can't find anywhere but it breaks out each ester & phenolic flavor you'll get and from what temps you can develop them at. I'd check that out if you have access, it's a really great chart.

1388 will give you all the apple and pear that you want. Keep it cool (around 68 F) for the first few days then let it ramp up.

Wlp 570 is a SUPER slow flocculater. Go 3 weeks in primary and at least a month in secondary. It's one of the few strains I feel a secondary is beneficial.

Thanks for the tips! I ended up using Wyeast 1388 and brewed on Thursday. The krausen has fallen as of this morning. I'll plan on leaving it for a while and then transferring to let it clear.