I've made great APA's with S-04. Its nice for a beer to ferment/clear such short order. Especially hoppy beers, which I'm always anxious to get on tap.
With English yeast in American styles, I like to start low and do a diacetyl rest (62F hold until after high krausen then let rise to 66F or so, holding until diacetyl negative).
This ensures the yeast clean up the diacetyl (an issue with high flocc'ers). Its also a nice time to add a dose of dry hop - quick extraction, with a bit of yeast in suspension to clean up any oxygen pickup.