If you want a good starter then try 2 tablespoons of dry malt (light) in 1 cup of hot water, cool it down to about 28 degC and add to a stubby with about 1/2" of beer and sediment (yeast), stopper with an air lock. Or 1 cup dry malt into 1.5lts of hot water (cool......etc;) put in a serilised ...
I brew my ales at 21 degC and have no complaints what so ever, damn fine brews actually, as I only brew ales I cannot comment on lager yeasts.
On another note, put down a Morgans Amber Ale using Wyeast Begium Abbey #2 yeast, just about ready to bottle, so can't wait to compare it to the Morgan's ...