i think you are a bit misguided on fermentation. Clean, to me, means no off flavors, neutral contribution to taste from the yeast. So for an IPA, minimal to no perceivable esters, no fusels, no phenols. Just clean, neutral yeast. That is obtained by pitching the correct amount of yeast, properly aerating, pitching at the right temperature, and maintaining correct and consistent fermentation temperatures (on the lower end of the yeast ideal temp - so for WLP090 i would do 64-65 WORT temperature).
Just because it ferments fast doesn't mean anything. It isn't going to blow all of the character right out of the airlock. Your flavor comes from the malts, hops and yeast used. Now, as for mouthfeel, that depends on your recipe and OG/FG so if you post that up you can get a little more help in that department.