So I made a pumpkin ale yesterday and as the title said I pitch at 74° (I know I'm supposed to pitch at fermenting temp.... but long story short that didn't happen) and I put it in my basement which is at about 65°. I'm using Wyeast 1450 Denny's and it said the maximum temp is 70° and the thermometer on the side of my fermenter says 70°. I'm aware that in middle of the carboy it can be as much as 10° higher then what it is on the out side. So now my question is is the banana flavor they only off flavor I'm going to get with this temp/yeast? I'm working on a swamp cooler now but it's already been fermenting for close to 15 hours already and I fear it'll be a pumpkin banana ale now. Thanks.