You can ferment at just about any temperature you want. In general you get more flavour from it the hotter you get it, but I have some anecdotal experience of getting a lot of almost funky flavour doing it cool also.Want to try this yeast in a simple cascade smash. Couple of questions, how hot do I need to get it. I have one tube heater in my fridge and not sure what the upper limits are. Second, which yeast should I go for in this scenario?
I've enjoyed ebbgarten and hornindal, both give out a lot of tropical fruit, I think ebb enhances bitterness a bit though also. Honestly though I started out using lots of tropical American hops to go with the flavours but ended up preferring to let the yeast carry the weight and used small amounts of lighter hops like ekg.
Voss would work well I'm sure. Other than those I don't have any experience, Oslo is most lager like.
Have a espe culture I bought off eBay which is pretty sour, might not recommend that.