Originally Posted by MikeRoBrew1
Would this style of lager be more 'true-to-style' to ferment at warmer temps (WITHIN the yeast profile range) rather than the lower end?
I don't know-- I get a little "fruity" out of it even at the lower temp, and I love the lager characteristics that come along with it. I've never done it above about 62, I don't think!
I do like the Wyeast California Lager strain better than the White Labs San Francisco strain, so I've been using the Wyeast for this beer. Maybe that would make a difference in the amount of fruity flavors at a higher temperature also.
I just kicked a keg of this, and it really was a good beer!