Sorry for losing this thread. I'm done fermenting the first beer, the Schwarzbier at ale temps. I pitched a slurry from a gallon starter of the WLP830 at 60°F. I had airlock activity within 6 hours. I slowly let the temperature rise up to 65°F in the first 36 hours and held it there. By that time, fermentation was almost done, seriously. It went from 1.058 to 1.015 in less than 2 days. I let it clean up for a few more days and had no change in final gravity. Fermentation was done and the gravity sample tastes awesome. There's a little more roastiness than I wanted recipe-wise, but the ferment was surprisingly clean, even more than I thought it would be. Right now I have it cold-crashing in my fermentation fridge. I'm going to brew the Vienna lager this week and let it sit in my garage fridge overnight. The next day, I'm going to rack the Schwarzbier for bottling, let the yeast and Vienna warm up to 45°F and combine them. I'm not going to lager the Schwarzbier since I want it to be ale-ish but it's pretty clean already. I will lager the Vienna, though. So far, it's seems as though there isn't any ill affects I can tell of.