I do a blonde ale with lime zest and lemongrass. I use centennial hops and I think the combo is great. That may not be the best comparison for what you are trying to do.
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So should one pitch at the higher temp and dial down the ferment? WL states for 029, below 65 only if it is active. I was reading today on German lager techniques and it stated pitch at high end of yeast specs. Then wait until it is active and dial it to lowest end of yeast temp spec. I always thought you develop most of the undesirables during the beginning of the active fermentation? I've always pitched low end and kept it there when looking for a clean ferment. I've also found that their specs seam on the high side from my experiences.
WLP029 is a very clean fermenter that leaves the beer with a touch of apple and pear ester and tends to remind me a bit like chardonnay. This yeast can stall near the end if the temp is not raised up into the 60s, I have had it happen a few times, but it really works best if you can pitch at 58 and maintain this for a couple of days before ramping the temp into the low to mid 60s for the duration.
It is very powdery, low flocculating strain and can be a bugger to get to clear. But a little fining should do the trick.
BTW: The picture in my avatar is a crystal clear kolsch brewed with wLP029.
I have no experience with FWH in Kolsch. Hmm...I FWH everything now ever since I first tried it. No 60 minute additions for me.