What I want to say is: Learn your yeast and try different temperatures. Learn how to harvest and handle your yeast with your equipment.
I've heard this advice many times before. For the most part, I've stopped experimenting with new yeast and stuck to repeatedly using 3 or 4 strains (1056, 1214, 1968, and 3711, if you're interested).
I LOVE 1056 because its damn-near bullet proof and can be repitched several times, but it is a PITA to get clear (usually I get one or two 'brilliant' pints before the keg kicks).
OTOH I love 1968 for its ester production in milds/bitters, but I haven't experimented with it enough to find its limits (performance at lower temps, performance after multiple pitches). Not so much concerned with ester profile in pale/IPA/browns, since FW uses it throughout their lineup.