Personally I have found the higher the ferm temp, the stronger the
. I have always had an issue with producing too much
however. (I have fermented between 68-80F)
Most brewers are interested in balancing the spice with
. I know Jamil offers a precise temp he feels creates the perfect balance, however I don't remember what that is so if someone has it please post it up.
One lesser known method of balancing these two flavors is using an acid rest. Apparently this creates the precursers to spicy phenols while lower ferm temp (I think around 64f) controls banana. Can anyone back me up on this?
Of course you didn't brew all grain so you probably can't use that info. Good luck!