Anyone have experience with this? I just used it for a rye pale that is carbing up now. the samples tasted good and it took it from 1.055 to 1.012 within about 5 days. I'd like to use the cake tomorrow but I'm thinking of doing something more along the lines of a pilsner like ale. I'd like to ferment this using a schedule where the first 8 hours or so are at 68, then when fermentation starts and has taken the first 10 points or so, I'll drop it to 58 so it ferments like a kolsch. The last ferment used was at 68.
Can I ferment at 58 with this yeast?
Can I ferment at 58 with this yeast?
