Sorry to revive a thread from the boneyard, but I'm brewing a bitter this weekend and picked up 1275 to use. As far as temperature range goes, has anyone noticed flavor differences if fermented at the higher end of the range vs. lower?
I usually ferment around 65 and bump up to 70 for the final quarter of fermentation, but since this is my first English style ale, I want to make sure I don't do something undesirable to my yeasty overlords and produce a good representation of the beer.
"If you’re stressing over homebrewing, you’re doing something wrong." -- Denny Conn