Originally Posted by nefarious_1_
68 is an excellent temperature for 1056. Many brewers choose this as the target temperature for that strain and in my experiences, it's a very clean fermenter as long as you don't get up into the 70's. I think you'll be just fine.
I'm one of those guys. 1056 is great at 67-68*, very clean with just a touch of fruity esters. I too pitch and begin fermenting with 1056 @ the low end (63-64*), allowing it to rise to 68* @ high krausen. Good stuff, that 1056.