Hey all im still pretty new (2 sucessful batches) and I am wondering how people start their yeast. My first batch was fermented at 67F while the yeast had an optimum fermentation range of 62-68. My second batch has an optimum fermentation range of 68-75F. I started it at 68F and when it seemed bit slow I moved it to about 72 and boom the activity increased significantly. I then read on the bottle that for "optimum fermentationput the fermentor at 70F until fermentation starts." Does everyone do this or??? My first batch had a higher final gravity so im wondering if this might help in a more complete fermentation. lol dang these yeast sure are anal.