Originally Posted by LostBavarianMan
very nice thank you I am still learning so what are the warmer side of the spectrum mean?
Please keep in mind I am in South Florida. LOL thats why I asked about the Ale yeast.
I'm thinking he means between 60 and 65 in general. I you are fermenting in the higher range (67-70 or higher) you are going to get fruity esters from the yeast, which you typically don't want in a lager. You want a really clean, crisp taste.
You could also try a kolsch yeast at lower temps. Nottingham might work. It's suppose to be reasonably clean. But, again at lower temps. Pacman would be great if you can find it. It's the ale yeast Rogue uses to make their Maibock style beer.