with a brew fridge you are in the best position to find out
imho a general rule of thumb is to ferment at the lower end of any range specified for a strain/kit, but thats just to get the cleanest taste profile out as when (again generally speaking) when fermentation is conducted in warmer temps the more active yeast can also produce more 'by products' such as esters and fussels, these can contribute more complex flavours.
So i would suggest if the temp range specified for your kit yeast is close to the usual 18-24c, try a brew at 18C and a second at 20 or 22c and compare the results? your taste buds should answer your question for you as its going to be a matter of personal taste and preference..
If you can determine the yeast strain employed with the kit or substitute a known strain you can probably find some very good guidelines bassed on the sorts of flavours you think you would enjoy in your beer.
have fun finding out
ist update for months n months..
Fermnting: not a lot..
Conditioning: nowt
Maturing: Challenger smash, and a kit lager
Drinking: dry one minikeg left in the store
Coming Soon Lots planned for the near future nowt for the immediate
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