fwiw 'overpitching' or at least pitching a larger amount of yeast reduces the possibility for off flavors from esters. IIRC most of the esters in beer occur during the ramping up stage or the first 2 days of fermentation when the yeast are dividing. By reducing the need for so much cell division you reduce the impact of esters. Translation pitching more yeast produces a cleaner fermentation. What this means for bferullo is you can ferment at 65 degrees and reduce the probability of off flavors.
"Perhaps wisdom for me is understanding how truely small I am, and that there is no smug self centered moment of clarity when there is so much more to learn" Anthony Bourdain