Dupont ferments theirs around 95, so you should be able to do the same. I've done it at room temps and I've done it at around 100 degrees, or however hot it gets in my garage in July. Hotter=funkier, faster and probably lower FG. The garage batch went from 1.040 to right around 1.000, and I bottled ten days after brewday, vs the usual 14-21. The commercial yeast is a single-strain lab isolate. The much more attenuative and less sluggish WLP566 is allegedly another Dupont isolate, so the bottle harvest should contain both strains, although I can't say in what proportion. The bottled version also comes with a free beer!