16c for Safale US-05 dry yeast does wonders to control fruity esters and resultls in a clean malt forward blonde ale. Similarly 15-16 c for Wb-06 dry yeast develops clove and subtle banana flavors for a Hefeweizen. Temperatures other than these give decent beers but are not true to style. Experiment if you like but why waste time? I have learned this after much experimentation and some disappionting beers !