Originally Posted by rcrabb22
I would pitch the yeast when the wort is a about 66-68F then place the fermenter in 60F location. The yeast will have a warmer environment to start then it will cool down a bit for the bulk of fermentation. After the krausen falls I would move it to the warmer spot.
You'll make better beer by starting low (60F) & let it rise after a week or so. OP is using 1056 and should be making a starter. The yeast are all happy about getting going at that point. You don't want to tease them with 68F & then shock them by dropping the temp. Or worse yet, stall the fermentation. That's my experience anyway.....