I've got a wee heavy (OG 1.086) just starting to bubble in the next room, using Wyeast 1728. I've been holding it around 19 or 20 degrees - that's around 66-68, yanks - but (being Canadian) I can drop it down to at least 13 (er, sixty) if not lower overnight by opening wide the window, if necessary.
What kind of esters will I get from this yeast? I can deal with plum or raisin or whatnot, but I cannot brook the bubblegum or banana. I'd normally ferment it cool as a default, (I mean, the malts will give this its complexity), and hell but is this yeast rated down to like fifty american degrees, but I've heard rumours of stalled fermentations with this, so I want to be safe.
So what do I do? Hold it steady at 66 and hope for the best? Drop it to 58-60 and maybe risk a stall?