Originally Posted by oasisbliss
Interesting.....JSGT09 did you get some good banana overtones at 63-64?
I did get some banana, but in my opinion it is a much more balanced flavor when brewing at 63-64 vs. a higher temperature which is a little too much banana, again in my opinion.
Look into getting a used (or even new) chest freezer to use as a fermentation chamber. That is what I've been using and aside from having to lift a heavy fermenting bucket into it, it's been great. It's a must for finicky beers like this that need a specific temperature. A fridge would work too, but I like the option to cold crash my non-wheat beers to near freezing before kegging.