Ok so we all know that different strains of yeats have a"optimal tempeture" but of course with multiple batches going you can only have one temp set on your fridge. Of course Ales have their temp ranges and so do lagers, however here is the question: Do you guys perfer cooler temps, higher temps or a tmep that falls in the middle of the range for fermenting? For example I like around 60 deg for my ales. i feel that alower slower fermentation will do more for the beer. Of course I do not have any science to back me up I just feel it is a good idea. So anyone want to pitch in their two cents. thanks and as always happy brewing