Effect of fermentation temperature on amount of yeast needed?

[HeiferRichter]

Take a starter made for a 5.5 gallon batch using Wyeast 1056 which has a fermentation temperature range of 60F-72F.

@60F how much yeast is needed?
@72F how much yeast is needed?

The yeast pitching calculators don't account for yeast temperature ranges, only if the beer is a lager or ale.

1.) Is there a significant difference between the upper and lower temperature ranges with regard to pitch rate?
2.) Can this be calculated? How?
3.) Have there been any studies or experiments done in this regard?

* - Just to clarify, this is a scientific question about the difference in the calculated pitch rate between the low and high temp range of the yeast. Apologies if the questions are unclear or if this is the wrong forum. Moderator perhaps this question would be better in the science forum.

 

[TyTanium]

1) Yes, the lower range will taste better

No difference in pitch rate, at least not that I've ever heard or observed.

 

[OG070]

Take a starter made for a 5.5 gallon batch using Wyeast 1056 which has a fermentation temperature range of 60F-72F.

@60F how much yeast is needed?
@72F how much yeast is needed?

The yeast pitching calculators don't account for yeast temperature ranges, only if the beer is a lager or ale.

1.) Is there a significant difference between the upper and lower temperature ranges (with regard to pitch rate)?
2.) Can this be calculated? How?
3.) Have there been any studies or experiments done in this regard?

More yeast (a starter)

 

[diS]

Suppose that you can underpitch @higher temp edge since there will be more action in growth phase, also be prepared to get flavor byproducts like diacetyl.

 

[BigFloyd]

Running it at a higher temp to try and make up for under-pitching = bad idea.

You'll simply be compounding the production of off-flavors.