As the title states.
The directions for Oktoberfest Lager state to: Put your keg in a location with a consistent temperature between 65° and 75° F (18.3°-23.8° C)
Do we know what kind of yeast is being used here? If it's lager yeast, that temperature is really high. Lager yeast ideal fermenting temp is 45-55F. Is this an "Oktoberfest lager" made with ale yeast (so not a lager), or is this an Oktoberfest Lager that's fermented way too warm? Especially if you consider the heat the yeast itself will generate. Anyone know what's going on?
And side question, exactly what yeast should I expect to be under the lid of these kits? Some kits came with other yeast and that's properly labeled but I really have no idea what I'm working with for these standard recipe kits.
99% of the time, you are working with ALE yeast. Mr. Beer's products use the word "Lager" in some of the names - American Lager, Oktoberfest Lager - that are really Ales.
The wheat beers have a wheat yeast.
The specialty brews, i.e. Craft or Seasonal, sometimes have a unique yeast.
Some recipes will come with a unique yeast, and instructions to use that yeast and ignore the ones under the cap. If it's a lager, it will tell you to ferment 57 - 62 or so.
For the ales, as Cato says, you want to maintain a 65 degree WORT temperature (not air temperature), at least during peak fermentation. Fermenting at a 75 degree air temp, which means 80 or high wort temp at peak fermentation, will result in poor tasting beer.