I am deciding what to brew this weekend for my inaugural conical batch. I would really like to brew a Schwartzbier using W-34/70. Unfortunately, I do not have temperature control, so I am at the mercy of my ambient basement temperature. I likely will be able to keep fermentation temps below 60F, but not by much. The package directions list an ideal fermentation temperature of 50-59F, but it seems that most people ferment at the bottom of that range. Does anyone have experience fermenting W-34/70 at 59F or 60 degrees?