We routinely ferment our 001 around 62F but for our cream ale we go down to 55F for 5 days and ramp up to 65F for diacetyl rest. The wort is 12P and drops down to 2.7P. I've noticed that we get a subtle sulfur note which comes out tasting quite pilnerish. We tend to overpitch and overaerate to make the drop go OK. We knock out at 62F and take it down to 55F within 48 hours. Hope this helps.
Thomas Hooker Ales and Lagers