When trying a new yeast strain

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GilaMinumBeer

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What part of the temperature range do you usually try first?

Top end to see what it's potential may be for kicking out the flavors?

Middle road?

Bottom end to see how neutral it can be?
 
I shoot for low-midrange usually. Though my last brew(an IPA with Nottingham)I fermented at 59 degrees.
 
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