Originally Posted by michael.berta
I use lalvin ec-1118 champagne yeast at or around 60 degrees F. I've fermented this at higher temps before but I like the cleaner flavor profile from a lower temp.
I'm brewing my apflwein right now using EC-1118 and my LHBS told me ( as well as the lalvin website) that this strain is highly tolerant of temp extremes ie. 50-86 degrees though i was instructed 1 week at 70-74 degrees than drop her down to like 65 for an additional 5 weeks than use a hydrometer as apflweins finish dry around 1.000 or below. does this sound right?