Recently I built a fermentation chamber to more accurately control the temperatures. Part of the reason for building the chambers is that I was fermentation in my home office where temperatures would fluctuate between 61 and 66 degrees and the various message boards/groups would say (more or less) that 1: The yeast has a sweet spot and 2: The the variation in temperatures could cause off flavors. I was wondering if you can give more context around these two points. None of the literature I could find on the yeast says much about this and comment on this is mostly anecdotal.
Does it make sense what I am asking? I am trying to figure out what is fact and what is misinformation.