I'm familiar with the harvesting process, my question was based more towards the experiences people have had using this yeast. Ferment temps, attenuation,flocculation, styles of beer they have brewed and the flavor profile they got at a given ferment temp.
I see you had good results at lower temps. Did it floc well for you? What were your Sg and Fg?
It's all beer from here
Primary 1- to be filled this weekend
Primary 3- Monks Reward (Kreuzberg)
Kegged - Honey Badger, Heady topper clone 1, Indian Paleface Scalper
Bottled- Skeptical Dog winter Lager, Hell's Belgian, Old Dutch Hiefer Hefe,Aphlewein, Chocolate Thunder porter, Jacked up lantern
On deck - Swift kick in the Kolsch