I have done 9 beers since I started brewing and that was in January, so I am still pretty new to this. All of the beers I have made turned out very well, except one which was an over carb issue. Every one of these beers was fermented in a closet that was at an ambient temp of 66F. I didn't use a swamp cooler or anything of this sort so each of these beers most likely got too warm during primary fermentation. By the 8th beer I started to realize that this was a problem. I have now been taking precautions and trying to keep the beer consistently at 65 or so. Even though the majority of the beers I have made thus far got too warm at one point, they all turned out great. Some, better than expected. I have only been able to detect warm fermentation flavors in my wheat beer because it had a distinct banana flavor. As for as the others, there were no detectable off flavors. Is temp control make a night and day difference or am I just not able to detect these off flavors. I am starting to get the feeling that it really doesn't have a whole lot of affect. My latest beer is a Citra Pale Ale, and I've kept it at 60-65 with wyeast 1272. I am curious to see if the temp control really makes a difference or not. I'm not sure if its me not being able to taste/identify them or it really not being as big of an issue as its made out to be? If it doesn't make a noticeable difference, I may not sorry about it too much in the future. Thoughts anyone?