Bavarian Hefe

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Nikeirons

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Hi all this is my first time brewing. I'm brewing a Bavarian Hefe kit from True Brew and have a question about pitching the yeast.
What temp should the wort be when I pitch the yeast and what temp should I ferment at?
Should I pitch at the same temp as ferment?

Thanks
 
I pulled this from BYO.com

Wheat-beer yeasts tend to be extremely temperature sensitive during the fermentation, more so than standard ale yeasts. Fermentations in the warmer end of the optimum range (68° to 72° F) tend to accentuate the banana character produced during the fermentation, while cooler ferments (64° to 68° F) tend to lead toward more of a clovelike, spicy character.
 
I like to pitch at 62 (both yeast and wort) and ferment at 64. Gives a really clean ferment with plenty of banana and clove. It also keeps the krausen down; I've never needed a blowoff. Let it rise up to 70ish as activity slows to help attenuate.

EDIT: which yeast are you using?
 
Thanks everyone for the replies!
I've never brewed before and just want to make sure I understand
some of this before I start.
I've read about higher temp ferment will give a banana taste and lower
will give clove so I'll ferment in my basement which is mid 60's.
@TY the yeast that came in the kit is Safbrew wb-06.

Where do you guys buy extract kits from online?

Thanks again!!
 

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