What part of the temperature range do you usually try first?
Top end to see what it's potential may be for kicking out the flavors?
Bottom end to see how neutral it can be?
I aim for the middle of the range.
I shoot for low-midrange usually. Though my last brew(an IPA with Nottingham)I fermented at 59 degrees.
Barrelled: Oregon Group Brew Stout
Long term Secondary: Fool's Gold Barleywine
Next: Bohemian Pilsener