Anyone have any experience yet with this yeast at cooler ferm temps? I pitched yesterday into 1.052 wort and it's at 68-70 room temp.
I've had GREAT success with this yeast in the past, but each time it was at 78 room temp.
I took Jamil's advice, pitched low 60s and brought it up in the mid 70s to attenuate. OG 1.070, FG 1.000 (with 10% sugar). One of my favorite brews yet. Great fruit, some clove. When I rebrew this soon I'm going to carb a bit more and dry hop with saaz.
I drank mine young and found it did not improve with age, but ymmv, mine was hopped very mildly and that was a factor.