I'm brewing a biere de garde with this. 58% lager malt, 29% munich, 6% aromatic malt and 7% sugar, with 21.6 IBUs. I've tried to keep the temperature around 18ºC, but today when I was at work (after about 36 hours of fermentation) it's reached 21ºC (70º). Still at the limits of what the yeast is...