IMO, you need to match the desired result with the correct yeast strain to get you that result. Plus, mash at the correct temp range to get the body amount you desire. I mashed an old ale at 154F, using WY1318 in it, and it came out great. My wee heavy (made with WY1728, mashed at 154F) isn't ready for sampling yet, so we'll have to wait to see how that came out. I did mash a batch at 158F using WY1084 and it still came out solid. Enough malt backbone to it so that you have a hint, but also great mouth feel to it. Everything else I've mashed has been in the 150-154F range, with solid results.
Keep in mind, most of the time, if you're looking to brew styles from the British Isles, you can get away with 3-4 yeast strains to cover ~90% (or better) of the brews... IMO, that's pretty damned good. Especially if you're washing/saving yeast from batches.