Originally Posted by barrog
60F room temp is just about right for an ale although 58 would be better. 62-64 room temp is getting a bit warm. Fermenting temps can be 5deg or more than room temp. Also secondary temps aren't as important as primary.
Barrog ferments on the cold side in my opinion. If you can monitor the temp of the wort, that's best rather than guessing based on ambient. I keep my fermentatons between 66 and 70 for ales (wort temp). I don't know at what temp fusel production starts but it's higher than that.
Fermenting an ale in the 50s is asking for a slow/stuck fermentation as the yeast flocculate and go dormant before finishing the job. Chris White of White Labs recommends you raise the temp 4-10 degrees after the first 72 hours to encourage full attenuation. Most of the flavor compounds are already made at that point so the increased doesn't cause off flavors.