According to Jamil's Classic Styles book, he claims great results using WLP300 or WY 3068 at lower than recommended temp of 62F. I'm wondering if anyone has had experience with either of these yeasts at the lower temp range. Thanks.
I purposely run WY 3068 at higher than recommended range because I really love the banana side of the flavor profile and that seems to create it well. I am told the low end is the clove side of the flavor profile but I have not tried it.