The wheat yeast will be forgiving as far as temp is concerned, but when you brew a pale or brown or stout keep the ambient room temp to more like 65 and the fermenter will be about 70 in the center of all the activity.
Back to your wheat: Weiss yeasts will make a more bannana-ey flavor at warmer temps (70-80), and cloves at cooler temps (62-72). Keep in mind those are ranges, and there will always be some overlap in flavors. I myself prefer the clove, but try both ranges and see which ya like best.
Every little thing is gonna be alright.