I prepared what, to me, is a nearly perfect batch of cream ale. Because of the season, my fermentation temp was low, hovering around 61 degrees. That batch has is bottled and I am enjoying it. So much that I'm going to brew it again. It has warmed up a bit and the ambient temperature is now 66 degrees. I'm wondering what kind of taste difference I might see between these two temps. I really don't want to get into the realm of fruity with this one.