Thanks for the reply.
I've used 1388 at least a dozen times, including doing a stepped fermentation (65-77 for me). I wanted to give 1214 another try though as I haven't used it in ten or so years. The idea at this point is to do the same thing, pitch at 65, then raise the temp slowly over a week or so.
I read some reviews of White Labs' equivalent yeast (WLP500) that said the same thing about it aging out. I'll be giving this one some age for sure.
HOMEBREWING SINCE 1997