Originally Posted by samc
For my tastes it would be fermented in the low 60's with a Pale Ale as I try to beat the fruitiness out of it.
I was actually planning on fermenting even the triple in the low to mid 60s as I wanted a moderate amount of fruitiness.
A pale ale in the low 60s with that yeast makes me think, though!
I wonder if an APA with that yeast would be better with hops like willamette, or blend better with the citrusy C-hops.