I agree with everything permo says about Notty. The fermenting at 57-61 does work, but my beer turned out too bland. I am going to give it another try, except this time use more specialty malts. I made a light ale with only 2.4% 70L crystal and it still tasted bland. If I use more crystal, munich, or even vienna it hopefully won't taste so bland. On the other hand, maybe I should just ferment at 67F. Anyone experience blandness with low temps?