On Monday I'm going to pour 5 gallons of strong scotch ale (OG ~ 1.125) onto a yeast cake of White Labs WLP028 Edinburgh ale yeast, so the pitching rate should be pretty spot on for the gravity. My only question is what temperature to ferment the beer, depending on which room I stick the carboy the ambient temperature can vary from 59-61F, 62-64F, and a closet that drops to 50-52F at night. I've read numerous posts (and the scotch ale book) suggesting fermentation temps from 55-60F for this kind of beer, but White Labs says this yeast does not ferment well below 62F. Any suggestions?