I've heard that clove is at the lower end of the range, banana higher, and bubblegum is like over 75+. I ferment my hefe's at around 70, and I like it that way. I tried 62 once and I didnt like it. But that time i made a starter, so I'm not sure if it was the increased amount pitched or the temperature. And that's temp or the wort not ambient temp.
I think there is more to ester production than just temperature. I think aeration and pitching rates are almost more important, but I dont have any facts to back that up. Pitching less in less aerated wort should produce more esters no? Or maybe you still need more aeration? I know a lot of people on this board do not make starters for their hefe's because they want the ester production. So something else to think about.
Most german brewers pitch their yeast in the low 60s and let it climb up to the 70s. I read that in "brewing with wheat"
Yo, What's Wrong With The Beer We Got? I Mean the Beer we got drank pretty Good Don't It? I Ain't Never Heard nobody complain about the beer we have..... It Drank Pretty Good. Budweiser...What's the name of some of them other beers ?