whats cleaner and less fruity at higher temps? 05 or notty?

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bkov

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whats "cleaner", less estery, less fruity at higher temps like 70-72F? notty or us05? ive been happy with both during the winter when i could ferment easy in the cellar at 60F
 
US-05, FTW. It will still try to keep it as close to 70 as possible, but it definitely seems more forgiving to me.
 
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