The Warmer ferment fully attenuated to the previously mentioned 1.012. The cooler one did not. It terminated at 1.017, for 83.5% AA. Hm. Good lesson. The warmer ferment has some hotter alcohols and more phenols, while the cooler ferment has the usual fruity character in previous pitches. So I've decided to lager the warm side for about 3 months at about 37F, and I'll celler condition the cool ferment at about 50 degrees with oak cubes that had been previously soaked in Clear Creek Pear Brandy for about a year.

Buenos Suerte.