Changing temperature for new batch

HI everyone.
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??

I may be violently corrected for this but I believe that fermentation temps really don't matter too much after the first 4 or 5 days of fermentation. That is when the yeast will produce most of the esters involved with the "fermentation flavors". Later on increasing the fermentation temps will just help the yeast stay active and finish the job of converting the sugars to alcohol.

If I'm wrong .... well, we will hear about it!

My god man your a F'in fool, what kind of A hole would ever give such advice.
You ought to be shot with a ball of your own S**T

lol!

And that's the response you get when you give good advice!

Michael

Was that violent enough for you I couldnt help myself turrets I think

Touché
:rockin: