I'm using WLP007 to ferment this, and I am unsure what temperature I should target. I live in MI and haven't had this beer before, so I don't know the yeast character.
I have a dedicated chest freezer for fermentation, and can control temps rather well. White Labs suggests 65-70 for this yeast, and I'm thinking I'd like to target the low end of the range. Does anyone who's had this beer have any input for me?