That's reassuring so think I will give it a ago.
Just a quick question, Ed says Ferment at 65 degrees for 1 week, drop to 60 for 2 weeks, then crash cool for a few days at 39 before kegging.
However, the White Labs website says:
Optimum Fermentation Temperature: 65-69°F
Does not ferment well less than 62°F, unless during active fermentation.
Any thoughts from Ed or others ?