I have an old (Oct 2015) spec sheet for US-05 that states the optimum fermentation temperature range is 59-72 F. I just downloaded a new one (Nov 2016) and it says the optimum range is from 64-82 F. This is a substantial change. Did the yeast change at all, or did someone just re-write the data sheet? Everything else on the sheet seems the same, so my guess is that someone re-defined the optimum range and that the yeast is the same. Why would they do this? What would cause them to re-define what is optimum? Have people's tastes changed in the course of a year?