First off, thanks for the reply.
In all cases, I can't say for certain what temp I pitch at other than it's generally below my fermentation temp and at the very least below 68F. I'm talking all Ales here, no Lagers. I have a fermentation Fridge, Ferm-wrap and 2-stage Ranco controller to control my fermentation. At the moment I just use electrical tape and tape the Ranco probe to the outside of my glass carboy, but I'm going to be switching to a thermo-well based on recent discussions with other brewers.
Like I said, the funny thing to me is I don't pick up the buttery flavor in the beer in most cases until it has aged in the keg a bit. Then it seems to come out. Perhaps I just need to drink my beer faster