Mack and Jacks African Amber clone
if the room temp was 68, the temp in the fermenter would have been over 70. the yeast generate some heat when they ferment the wort. even if the temp inside the fermenter was 68, that would be high enough for the yeast to produce a bunch of esters. So that would be where the fruity taste is coming from. fermenting cooler will result in less ester production, for a less fruity taste.
I've started fermenting this at 90 degrees before with no off flavors, the S-04 is fantastic. Trust me, it will be fine. Its actually better with the esters, Everything will come together in a month, trust me.
bruguru - I was thinking of using liquid yeast for my next batch of AA. I know in the past you said that WLP005 would come closer to the original in esters. My LHBS doesn't carry White Labs, only Wyeast. Mr Malty says that the WLP005 is the Ringwood strain, and Wyeast Ringwood Ale Yeast is basically the same yeast. Does anyone have any experience with this yeast and whether it would be a good substitution?
I guess I should just break down and start ordering online, then I could get the White Labs yeast. And now I wouldn't have to worry about heat damage to the yeast. 
Or should I just stick with the S04?
sorry for the late reply, I didn't see your question. the Wyeast 1098 can also be used, and does get better with aging, but it does miss somthing in the malt taste, I guess the best way to describe it is that the wlp005 is deeper in malt flavor, but the 1098 is still very very good. The 1098 is closer than the s-04, but I like the 04 for it's ability to ferment quick, and keep the dry hop nose, the 005 will rob that hop mojo in about a month. I used Thirstys suggestion, and dry hop in the keg now, I don't kinow if it's working well yet though, as the last 2 batches only lasted 2 weeks, Ha ha
FYI- I have never had a keg of this stuff last any longer than 2 weeks.
And until I can brew 11 gal batches, it probably won't.
I mean, you go up to the kegerator, and you have 4 taps to pull.
Where does you hand go first?
Then you think "oh shit, I'm going to run out", then you think, "well shit, I guess I'd better get another batch going."
Then you draw yourself a tall, cold, mug full of Mac's and Jack's and life is very GOOD
So, I guess I better get another batch going 
I did the original recipe a while back and it turned out very, very good with dry hopping.
I am planning to brew it for my next batch and I am glad I looked over this thread - I think I will try it with the Orange peel and the S-04 yeast.
Should the Orange peel be the bitter or the sweet kind?
Sad thing is over my brewing Hiatus my bottle collection has dwindled and I am seriously short. Guess I'm going to have to get busy emptying the ones I got!
Doesn't matter what kind of orange peel you use, I would lean tward the sweet though, all your after here is orange, or citris, to accentuate the hops, it's very effective. The best yeast to use is the wlp 005, the second is the Wy 1098, and the s-04 is the one i've been using lately, and it makes the hops pop, and is quick to ferment.
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