Originally Posted by jbsg02
That's really not the recommended way to pitch your yeast
I second this. I'd pitch at 45 and let rise to 48 or 50. Pitching at 65 will ensure a good start to fermentation even if you underpitch, but why not pitch the correct number of cells at the recommended temperature and give your beer the best chance to taste the way it should?
I have used W-34/70 many times and really like it. My practise is to pitch 1.5 million cells per ml per degree Plato (at least two packs) rehydrated as per manufacturer's instructions. I've fermented with this strain as low as 44, not that there was a good reason to do so except being curious about how low it would go. I'm tempted to say it's my favourite dry strain but...I've made some really nice beers with S-23 and S-189 as well.