Not saying you shouldn't ferment at 65, but I've *never* fermented with it that cool. I've always used it around 68 and have had no estery notes. It's not a strong ester producer at all in my experience. Pretty neutral. It doesn't actually have a strong British character to it at all. At least not in my experience and I've used it a lot in the past. Mind you, I have not used it recently at all.