I have been on a yeast culturing kick recently and just cultured the yeast from the bottom of an Ommegang Hennepin bottle. Going to brew up a clone with 8 lbs of pilsner, 3lbs of 2-row and 2 pounds of table sugar with an ounce of Styrian Goldings at 60' and an ounce of Saaz at 10 minutes (with grated ginger and bitter orange). I know I want to keep this yeast warmer than most ale yeasts, but what do you guys think would be an optimum fermentation profile for this beer? I think in my current setup I can get the beer up to ~80 just by opening the vent to the bathroom I have taken over for brewing. I also have a rope tub/swamp cooler.