I know it recommends 58-68 being optimal fermentation conditions and I could probably hold in that range, but just because I'm curious I've lowered it a bit further. Does anyone know anything about this yeast and its characteristics at different temps? Right now it's holding at 56.5F and it's fermenting like crazy 24 hrs after pitching. It smells like banana bread in there, almost hefe-ish but I'm doing a "bock" with this hybrid yeast.