If there's one thing that's made my beer better, it's the fermentation temperature. I'm in a small apartment, so I thought cooling would be impossible, but I've kept my most recent beer at 65 degrees for a week now with just sitting in a tub of water with a towel wrapped around the carboy and a fan blowing down into the bucket and around the towel. It makes a huge difference, probably bigger difference than pitching rate or other small modifications.
I didn't get a chance to make the 60minute clone yet, but I'm hoping to do it in the next few weeks. So much beer to brew, so little time.
Bottled: Year old Hefewisse
In secondary or aging: LHBS DFH 90 minute on-the-fly-made clone recipe
Next up: Thinking either deepsouth's 60 minute IPA or a nice quick blueberry wheat (Blue Paw clone) to end the summer with
I envy those of you who don't have to make a concerted effort to keep your fermentation vessels under 75 degrees....