Im planing to do a witbeer with WB 06 over the weekend. to get the banana flavour i got to ferment atleast at 20C and im worried because i got 2 batches now at 17C. One is a pils,third week probobly done fermenting and the other batch is a dark amber ale at week 2 still bubling.My question is. . .
Will i screw up my erlier batches if i lift the temp in my basement??