Just an update after pitching this strain for everyone.
Brewed a 1.069 amber biere de garde with brunwater amber malty profile and hit a 5.4 mash pH (room temps of course). Pitched a decanted 2.5 qt starter (stir plate) with 2 packs from August and chilled the wort to 65F.
Within 4 hrs there was active fermentation which was maintained at 65F via temp controlled fridge. Next morning, a small krausen had formed and fermentation was moving along nicely.
I get home from work today (just over 24 hrs after pitching) only to find the small krausen had pretty much dropped back into the wort already and the temp had dropped to 64F (was only in cooling mode, no heater attached). Fermentation seemed sluggish at this point.
Raised the temp to 69F to see if that would help pick things up. By far one of the most finicky strains I have ever worked with. After reading the Wyeast specs they do have a ferment temp listed at 70-84F, but I was hoping to ferment cooler on this one to minimize esters and phenolics for a cleaner malt profile to come through.