Yeah. I was pretty sure that was the recommended temperature range printed on the package, but i could be confused.
I've only been brewing since october last year, almost exclusively with nottingham - which seems to like the cool temperatures that are everywhere in my house during the winter and appear to be a constant in the basement closet in the summer.
3787 wants warmer than 60ish, so it got stuck in a closet that was moderately warm that week.
Bit of a brimstone odor to it. Not bad, but this was also my first 5 gallon batch ever, so it was weird to come home after work on the 3rd day of fermentation and be hit by a strange odor that ultimately seemed to be coming from the fermenter.
That yeast worked hard for almost the whole week. I'd used a plastic soda bottle for blowoff, so i just had to be within about 10 feet of the closet to hear the constant burping.