Well, so that anyone else who might have this situation arise, here is my data point.
The 34/70 kicked out tons of sulfur during a very vigorous ferment. I sampled at Day 6 and while it had a distinct sulfur aroma and flavor, there were no esters to speak of and I noted that the hops were really shining well (I used Willamette at 60, 30, & 10). Gravity had already dropped from 1.050 to 1.012. I racked on Day 9 and the sulfur had already dropped about 1/2 in intensity and gravity was at 1.011. This allowed for a bit better chance to taste the underlaying features, and again, no esters, just a tingle of alchohol, malt and hops again really shine with a cleaner yeast (even though there is still yeast in suspension). I believe this will be a good option for a Cal Common. In any event, the 34/70 seems quite clean even when fermented at 65-68F.
I used 1/2 the cake for an IPA, so we'll see how it fares with a bigger beer. I'm hoping it can attenuate ok. It blew off 1/4 gallon with a fast and furious first day.