Wheat beer yeasts are aggressive beasts that can consume fermentables in your beer in 3 days. I love them. They also smell crazy and look like black webs in the empty primary after fermentation. Your aroma and flavour profile will be slightly different than if you did it at a cooler temperature. As with trappist yeasts you should have a more fruity nose and spicy flavours, while cooler means more earthy, and less or no fruit. I like both on the warmer end myself. Weizen loses some banana - clove, and trappist loses plum aromas when done cooler. The benefit of having beer finish fermenting at one week means you can bottle early and wait longer in the bottle.
