Temperature question

[bpgreen]

Depending on the yeast, you may be fine at 61 or even lower. I routinely ferment in the mid 50s with Nottingham or in the mid to upper 50s with US-05 when I want to get all of the flavor from the malt and hops.

[mashani]

If it is what they have always used in the past (S-33) it's fine and pretty clean in the low 60s as long as you leave it alone for a while before you drink it. It does make (or maybe just more slowly clean up) low levels of acetaldehyde at temps < 64 or so, which *I* taste, but maybe nobody else does since I'm a super taster, but it goes away with proper 3-4 timing. (for the original poster FYI, that tastes like bitter green apple, if you taste that, then just leave it sit for another week and it will go away, the yeast "eats" it - even in the bottle).

It doesn't floc out very well, so low temps and time will help clear it too. They provide 5g now instead of 2g, so the pitch rate is more "normal" then it was back in the old Mr. Beer days, although still less then I'd pitch personally.