Devils advocate ....why not under pitch English yeast and use temp to control/ drive ester profile.?
I underpitch and open ferment. Open fermentation removes all top pressure from the batch. Plus, it allows one to skim the brown head.
Brown head forming (skimmed and discarded)
Skimmable yeast head (NCYC 1333, a true top-cropping Yorkshire strain)
The head looks like pancake batter.
The strain that Jim is planning to use is a good one. It has way more character than Wyeast 1968/WLP002. Wyeast 1275 is from the Brakspear Brewery, which was a double-drop brewery.
thats cool. looks like you open ferment in closed fridge/freezer, so no worry of bugs flying in huh? i saw previous post to cover with fabric-you do that? whats the schedule/process to get it racked so you don't get O2 mixing with your beer?