I brewed a 5gl batch of Morebeer Christmas Ale from their kit 2 days ago. Prior to that I made a 2L yeast starter from WLP001 yeast and pitched it all into the wort and aerated by shaking the carboy for 4 minutes. Fermentation started pretty quickly, and while it wasn't excessive (nothing went through blow-off hose), it was fairly active. My only concern right now is that I'm detecting a fairly strong aroma of something close to banana bread coming out of the carboy. Suggested fermentation temperature was 68F and I'm pretty sure that the temp inside my apartment didn't go above 71-72F. I was under the impression that banana-like aromas are produced at high fermentation temperatures, but 71-72 doesn't seem that high to me.. Am I wrong?