Hello with my move from 2.75 gallons to 5.5 gallon batches I have noticed that I have a more difficult time controlling temperatures. I have a wheat beer fermentation going right now thats peaking out and I'm desperately trying to get it down from 75 degrees to 68-70 with a water bath right now. My question is how bad am I hurting this beer by fermenting Wyeast American Wheat 1010 at 75 degrees? This yeast says that its optimum temp range is 58-74, but I'm a degree higher than that. If it helps this is a american style wheat with alot of orange and lime zest, amarillo hops. Thanks for any info.