this yeast can sometimes be finicky at cold temps, and in my experience doesn't necessarily need to be that cold as compared to other strains. I pitch at 64 and let go to 67 all the time. Last time it got out of control and hit 70 I slowly brought it back down to 67 over a day. FWIW some guy named Hieronymous gave that batch a silver medal.
long cool lagering will clean it up and you'll end up with restrained white wine grape, very slight tartness, sometimes other fruits at low levels. I know the fruitiness it produces doesn't appeal to everyone but I love this strain.