I have heard many people talk about the banana flavors they get from 1214 when fermenting at higher than normal (64 F) temperatures and I am always looking for data points to the contrary, especially since my own experience contradicts that.
Does it even ferment well at 64°?
Do you usually pitch 2 packs of yeast and aerate the same?
Up until about a year ago, I made a yeast starter for every batch. These days I will often just pitch 2 smack packs for a moderate gravity ale. I do aerate the same.
This is definitely the best beer I've gotten with 1214. I plan to use it some more.
Really cool to hear. I'm trying to get a post together on ester synthesis and higher alcohols with these yeasts. Hopefully this month. I’ve personally never had good luck with it when I try to hold it cool. I usually pitch at 66 and let it ride into the low 70s.