room temperature 72, carboy reading 74?

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Fermentation process produces heat. It is normal for the fermenting beer to be 2-4 degrees warmer than ambient.
 
If you can, I would. Maybe even lower than 72 if possible.

Higher temps with hefeweizens can produce overwhelming banana.
 
energy

even in a conditioned huse a tub of water with regular applications of frozen pepsi bottles can do wonders to even out temps and keep them down on those temp sensitive beers.
 
olllllo said:
Which may be desired...

Banana vs clove.
Click to expand...

You know, there's a fairly popular micro-brewery in my city which makes a wheat beer I love. One of the things I love is the mild hint of banana flavor to it. It's pretty subtle, not overpowering.
 
Temp makes all the difference. I made a hefe with the same recipe as a local MBP but kept my ferment temp about 4 deg F cooler. The MB hefe had a very pronounced banana and very little clove, but mine was more balanced (and better IMO).
 

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