Originally Posted by TyTanium
I've never used one, but they're generally fairly accurate. Again, I think you'll be pleased with your results. Many people ferment this on the low end of the range, or even below. I suspect you'll have no issues and a very clean flavor profile with full attenuation.
This is why I typically ferment most of my ale yeasts at about 60. Recently did a cream ale with White Labs cream ale blend. The reccommended low end was 65. I did 60, got full attenuation and the beer turned out excellent.
On Deck: Double Caramel Amber Ale
Primary #1: Yoopers Haus Pale Ale
Primary #2: Yoopers Haus Pale Ale
Bottled: Surly Bender Brown Ale, Pumpkin Ale, HHHH Pale Ale, Apfelwein (9/3/11)