Originally Posted by kanzimonson
I use this yeast in most beers. I've found that big temp drops will quickly cause the yeast to flocculate and settle. But small changes due to ambient shift aren't a big deal. It is recommended that you ensure the temp stays high at the end of fermentation to encourage cleanup.
On another note, I've had it actively ferment a batch at 59 degrees so it has a nice temp range. I prefer fermenting most beers at 62-64 until it starts to slow down. Then ramp up. If you want a good dose of English character, 68 degrees is a little better.
True dat ^^^^^^^^^. WLP002 is the same as WY1968ESB. You want to start it out at 63-64*F, run it there a few days and then let it come up to about 68.
If you keep it too cool or drop the temp after it's mostly done, it will floc out and form a very, very firm yeast cake at the bottom which is darn near impossible to rouse unless you gently stir it up with a sanitized spoon.