So, I'm trying to brew a Mexican lager today. What I've done is taken Palmer's Cold But Not Baroque recipe and tweaked it a bit. However, instead of using Bohemian lager yeast, as the recipe calls for, I'm using WLP940.
Palmer's recipe calls for fermenting at 45°F (and then secondary at 35°F). However, according to White Labs, the optimum fermentation temperature is between 50°F and 55°F.
Should I be following the recipe's temperature or the yeast's optimum temperature? What about secondary fermentation temperature?