Fermentation Schedule Changes?

I just brewed a weihenstephaner hef clone but wanted some extra banana out of it so I used white labs 300...pitched at about 72 and tried to keep it at about 70F. Unfortunately...I wasn't home one day and it got up to 74F on day 2 or 3. I just tasted it after taking a reading (1.011) and it tastes fantastic...except it has a slight hot alcohol flavor. I love the banana but would like to eliminate this 'hotness'. Does this have something to do with the fermentation schedule? Should I pitch lower and ramp up the temp later and slower? Please help so I can 'master' this recipe!!

time is your freind here. I did edworts hef and i fermented way too warm (70 ambient temp). The alcohol heat faded after around a month but the banana was overpowering. It didint really bear much resemblance to a hef at that point but my friends enjoyed drinking it.

I think its young beer, not fusal alcohols. I too think it'll age out and become alot more mellow.

I make plenty of mead, and that stuff tastes like lighter fluid at first, but later on its delicate and mellow, zero hotness.

Okay...thanks for the reassurance.