I have a lot of experience with this yeast. My wife loves kolsch style beers and I used to use this strain all the time. In my experience that is far too warm. You need to make a decent sized (think close to lager sized) starter and pitch on the cold side. IME the temps that have worked best for this strain are 58 degree pitching temp, hold this temp for 3 days, then raise up to 62 for 3-4 days or so then raise to 66-68. One of the nice things about this strain is, unlike other kolsch strains I have tried, this one is fairly easy to clear with a little fining. There are some really nice chardonnay-like esters. I also get the pear thing. Never banana, but you might if you go too warm.