I used Imperial A24 in a batch I brewed yesterday which usually uses wlp002. One reason I used the A24 is that I've had it sitting around for almost a month and didn't have time to make a starter for my wlp002 repitch. The recipe I use normally calls for stepping the wlp002 fermentation temp - 61F for 24 hours, 66F for a few days and then 68F for 7 days.
The temp ranges between the two are quite different in that wlp002 taps out at 68F whereas the A24 can go up to 74F. Should the A24 follow the same schedule or would I want to bump the 66F and 68F steps up a few degrees each to catch the higher end of the A24 range? I'm going for the fruitiness in the A24 to see what it tastes like.