Originally Posted by BrewingME
What is it about the ale yeast activity at the lower temperatures that imitates the taste of a bottom fermenting lager yeast? Should I be looking for the yeast to contribute little to no taste?
The lower the fermentation temperature, the fewer esters generated during fermentation. Hence, cleaner tasting beer with less yeast byproducts. However, you don't want to get the ale yeast so cold that your fermentation gets stuck. You generally want to run your fermentation cold with a clean American ale type yeast (Safale-05, Wyeast 1056, WLP001) at the bottom end of the fermentation range. Then ramp it up to the top end of the range as fermentation is finishing to dry it out.