For primary fermentation…anybody else not like this yeast in this range…specifically in a dubbel? Trying to nail down a Westmalleish dubbel…and identical grain bills lead me to believe 64-68 is the best range for this yeast…which coincidentally is where Westmalle ferments. Looks like I need to update my grain bill 
I agree. Also I find the White Labs “equivalent”, WLP530, to come out even better and more flavorful, i.e., they are not truly equivalent.
