I propagated some yeast from a Bell's Oberon and fermented at 68 F to 70 F. I did not do much of a rest ( a day or two). It is a temperature that I have used wyeast 1056 with good success. With the Bell's yeast I got a mouth full of butterscotch!
Has anybody else used this yeast with success or failure? Is it just an issue of too high a temperature or it would a longer rest have cleared this up. BTW, this was an all grain batch. Also, I used the Bell's Winter White yeast at this temp. with really good success.