Right now I am fermenting with a swamp cooler setup, ambient temp in the house is usually 66-68 degrees, so I probably get the outside of the fermenter maybe 62 or so with the evaporation. I was thinking today though, that since it's a fruity brew, that maybe it would benefit from a higher temperature ferment? I know a lot of others are currently brewing this, as the citra hops are getting snapped up like crack in Detroit.
What yeast and temps is everyone here using? Might be a bit late for me, I'm already several days in to the ferment.