Here's my situation: I currently have a porter and dubbel feeding WLP051 Cali V (66-70F) and WLP550 Belgian Ale (68-78F), respectively. The fermenter is at 68F. Tomorrow I will be adding an amber with Wyeast 1764 Pacman. Regardless of what Wyeast says, the online concensus for the Pacman temperature range seems to be 52-72F. 68F puts Pacman in fruity territory (right?), which I'm not too crazy about. In two weeks I will be bottling the porter and dubbel, at which time I can lower the fermentation temp. So here's my question: will lowering the temp after two weeks have any effect on the ester profile of the amber, or is it too late to make a difference at that point? I generally let my brews sit in the primary for 4 weeks, then bottle.