suggested fermentation temp for IPA?

Any temp in that range should be ok, but I'd shoot right in the middle at 66*

 

Well 72* seems like a little high to me.

 

I would shoot for the low end. You can always start low and raise the temp. However, if you start higher and you ferment out, you can't reverse the process at a lower temp.

 

I Ferment at low end <64F until krausen begins to fall then gradually increase to 68F. After about day 10 let it raise to 70F for a few more days. At the end of week two, I can typically can keg an IPA.

 

When I use 1272, I like to do it at 65* for 3-4 days, and then I'll allow it to rise to 68* and finish.

Comes out nice and clean with a bit of a fruity citrus yeast profile.

 

I did a pale ale with Citra and Chinook. Probably the best beer I have done to date. I used S-04 and fermented at 63. I used it because I read somewhere that fermentation at lower temps gives more citrus characteristics which was what I wanted. The beer had that in spades. I have used it in an IPA as well. It is a fast starting clean fermenting yeast that attenuated right at the 72% listed average both times.

 

60

 

American Ale II is my favorite strain for IPAs. I think your plan of 60-62°F is an excellent idea, that is what I ferment my hoppy beers at with that strain. You could raise temps towards the end of fermentation, it won't hurt, but to be honest, I've never had a problem with 1272 finishing out completely at 60-62°F. That's with a proper starter and oxygenation, of course.