Hey, folks, i'm new here. i've got a question about the wlp037 aka "Yorkshire" yeast. i've used it a few times but can't remember the best temp range to recreate the Sam Smith qualities for a stout. this particular stout isn't an oatmeal and hence, i'm sure much of the chewy flavour won't be there but....was hoping some of that would come through....the last time i used it i fermented on the low-end temp range ala 62F or so and got some phenols for an amber belgische speciale....it wasn't a bad addition but one that was unexpected. the phenols disappeared over time but i'm hoping to avoid that this go around. With that being said, i'm not sure if the exact opposite is what i should do. Comments?