That could have been a typo (82 vs 72), or Lallemand could have lowered the upper temp in the range for best performance between the time the video was made and today. Either explanation is plausible but neither are fact.
I recall other yeast temp range changes over time. I believe this could be a result of better mfr sensory analysis but I am not sure.
Likewise, I’ve seen Nottingham (older) packages with 1 gram per liter pitch rate and others (more recent) with .5-1 gram per liter pitch rate.
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