Originally Posted by osagedr
Many brewers report a peach flavour with S-05 in the lower part of the temperature range.
If you are married to the idea of dry yeast, consider Nottingham. Otherwise, there are some good possibilities with Wyeast or White Labs liquid.
I count myself as one who doesn't care for us05 at all at lower temps. It's probably the only strain I've found that ferments cleaner (at least for me) at 67-68. I'd pitch lower, maybe 65-66 and let it free rise to 68 and hold it there 3-4 days, then let it free rise completely after that to promote clean up and complete attenuation.
Alternatively, Nottingham at 59-60 is super clean, some report a tartness when using that yeast at low temps, but I can't say I've experienced that.