Originally Posted by Pappers_
I'd love more specifics, if anyone is willing to share.
Not much to share, I'm afraid! Most yeast strains have a HUGE temperature tolerance- like one that has an optimum temperature range of "55-95" or something like that! I think it's a Red Star product, probably montrachet if my memory is halfway decent, so it's pretty tolerant of temperatures.
You want to avoid fluctuations and extremes (at both high and low temperatures) but any temperature in the 60s or 70s tends to be fine. Fusels don't seem to be a huge problem, unless it gets really hot and there are lots of simple sugars. At least, that's been my experience. Of course, I live in a cool climate and "hot" to me might be 78 degrees!