The answer to this is probably somewhere here, but I couldn't find the exact information. I am making a schwarzbier (Jamil's recipe), using WLP830, German lager yeast. The optimum temperature according to White Labs is 50-55 degrees. This time of year, my garage runs between 43-55 over the 24 hours. Does some variation hurt the fermentation, or is it OK to fluctuate as long as the range is good?