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.
Bourbon Oaked Raspberry Porter, Saison of the Sour Mash
Je Suis Légion Bretted Saison, Michigan Peach Wine, Homegrown 90 Min IPA
Weihenstephan Hefe Clone, Kärcher Bock, Kölsch, Oktober Wheat, Simcoe Slam IPA, Apfelwein, Red Trappist Dubbel, Dunkleweizen, Simcoe Slam IIPA, Hoppy Hefe, Come All Ye Faithful Christmas Ale, Gingerbread Ale, Wits End Kristal Wit, Kärcher Haus Pale, Nocturia Black IPA......too many.