I am about to brew a Gose using this innovative new and innovative yeast (purchased from Label Peelers a few days ago). I have read the Lallemand information sheet and see the optimum temperature as 67F. I also plan to use their yeast pitching calculator, which seems to favor less than the full packet to be used for a 5 gallon, 1.050 batch. Are there any other suggestions or helpful hints in using this yeast? Any concerns about eliminating it from a Fast Ferment conical afterwards? Thanks, and I am happy to post my experience after the fact if there are no other examples here.