I brewed a beer with 510 and found it to be extremely clean for a belgian yeast. It was fermented in the low 60s.
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In the past I've always dryhopped the day I kegged and it went into the cold, but I've never been happy with it. After reading some of this and thinking about it, I'm going to try transfering from the fermenter to a Co2 flooded keg, add my hops and seal it for a couple of days before carbonating it in the cold. Maybe it will be more of what I'm looking for.
Should be WLP 530. Check out Can You Brew it on The Brewing Network, they interview Scott Vacarro from Captain Lawrence and he was generous enough to paint a good picture of how to brew it.
Good luck, that is a great brew to brew. Just be sure to make a big starter
I use a lighter Munich (Weyermann Munich I) without any Pils.
91.25% Munich I
3.75% Carafa Special II
I tend to use "american noble" type hops-- Liberty, Mt Hood, or Vanguard.