Well I can say I just sampled my fully carbed autumn ale, and It is perfect....clean cans crisp letting the subtly of the spices be highlighted. I have quickly turned around and used this in a cream ale also. Strange that yours attenuated less, according to my notes the 001 I have used in this very recipe over the last few years has always attenuated less than this batch with 090 in it. I would tend to say, with a SG of 1.065, it is kind of luck of the draw to pitch straight from the vial and not have a stall somewhere. When you couple that with the aforementioned narrow temperature range, my guess is if you did it again but this time with a starter the results would be different. It is a super yeast in the areas of flocculation and attenuation, but resiliency.....perhaps not as much