Yeast and Seasons

[Haus]

Curious if my brain is thinking on the right path.
While reading one of Jimbo's recipes for the 10th time to make sure I understood it.
Something hit to me about the information he provided. Thanks!
I usually use Superstart distillers yeast which tends to like the upper range of temperature which is great for summer here, ambient temps are 75 to 90F.
Now that the season is turning would make sense to change the yeast to say the Safale US-05 during the colder months and my garage with the door closed is at an ambient temp of around 65 to 70F which is kind of where the this yeast wants to be according the package and Jimbo's post.
Even wrapped up it will still lose a bit of heat but not fall below the working range of a beer yeast.

That seem logical or am I over in yonder left field?

[MDH]

Almost all yeasts will work at temperatures as low as 48f; they work at incredibly slow rates though. The remedy to that is to use a higher than average pitch rate - often by about four times the average pitch. They will speed up the ferment where temperature is lacking.