Originally Posted by Sir-Brews-Alot
I've had good luck with German Ale yeast. It's very clean. I think the Chico strains do a little better with higher temps and temp fluctuations, though. I would definitely recommend temp control with the German Ale yeast.
Gotta agree... I made several really nice blondes/pale ales/IPAs, along with a Koelsch with WLP029 last winter. But it needs to be in the low 60s. (I tried to make a second Koelsch this spring before I had temp control and a sudden warm spell that put it into the low 70s gave it a very clove-heavy flavor.) Real clean, but slow to flocculate.
Another idea... follow the trend and play with IPAs with Belgian yeast...