wb-06 fermentation temp

[scm81]

Yesterday I made a simple what beer. 6.6 lbs of wheat lme with .5 lbs crystal 10 as a steeping grain. .75 of hallertau hops at 60 minutes. 5 gallon batch. Chilled to 72 degrees and pitched rehydrated wb06. After 24 hours it is bubbling every 2 seconds. Ambient temp in my basement is 67 degrees and the beer is at 72 per the temperature sticker. Is this too high of a temperature for this beer and yeast?
Thanks!

 

[kh54s10]

From the Fermentis website:

fermentation temperature: 12-25°C (53.6-77°F) ideally 18-24°C (64.4-75.2°F)
for clover flavors : below 22°C (71.6°F)
for banana flavor: above 23°C (73.4°F)

 

[scm81]

From the Fermentis website:

fermentation temperature: 12-25°C (53.6-77°F) ideally 18-24°C (64.4-75.2°F)
for clover flavors : below 22°C (71.6°F)
for banana flavor: above 23°C (73.4°F)

Thanks for the information. It looks like I'm in a good temp range for what I'm trying to make.