So this is on the docket for this Saturday now. I have never used Wyeast1007 before. Their website says it has a wide temperature range:55°-68°. It also mentions that is a low floc yeast. What are the best tips for handling fermentation with this yeast. Help me out with temps, times, I wont be fining(bottle conditioning) but can cold crash( their website says it is even resistant to this). I want to use this yeast to keep the German theme going(beersmith recipe is posted earlier in this thread). It sounds like a tough strain to manage, is there a better option for German Ale, without getting into a Kölsch, maybe Alt yeast? let me hear your thoughts, plan on picking up yeast and my Vienna malt Thursday/Friday