I start cold (~63º F) and then I ramp up. Usually I let beers I brew with 1968 spend a day at high krausen around (~64º F), then I raise the temp to 66 the following day, then 68 the next, then 70 when it looks about done. I always give my beers a little longer than I think they need, especially with English yeast strains.
Ninkasi, Deschutes (Portland Pub beers, not year-round), Firestone-Walker, and Hopworks are all breweries with non-dry English yeast strains whose IPA's have met her seal of approval (though she also likes plenty of Chico-yeast IPA's). She actually hates Lagunitas (who uses 002, I believe).
This yeast will be harvested from a pale ale I brewed last weekend, in which I pitched some fresh slurry the brewery (Altamont) harvested from their Left Coast Session IPA.
I think I will go with ~149ºF for 60-90 min with no sugar and adjust it if the beer comes out too sweet. Williams has 6oz bags of Simcoe and Chinook pretty cheap right now, so I can just buy another couple of those if I want to try out this beer again soon. There can never be too many kegs of IPA in my home in the summer, as my wife is teacher (summer vacation) and her favorite beverage is IPA.