I'm brewing a belgian strong pale ale with WLP550 & 570, airlock activity started really getting underway yesterday morning, the temp was hovering around 66-68. When I went to bed last night the temp was at 72 and I didn't think about it much. When I got up this morning the temp read 78 (which is the max on the fermometer) and I could smell a lot of banana-y esters. I immediately put it in a big bucket of ~65F water.
This happened before when I brewed a porter w/ London Ale yeast, I didn't monitor the temp and it probably fermented in the 80's *the entire time*. Basically it turned out to be a chocolate banana porter is what we called it.
Does anyone think 8 hours of unregulated temperature will make this thing a banana bomb where that flavor overpowers the spiciness and subtle fruitiness we'd be getting from the Belgian ale yeast if it were kept at proper temps the entire time? I was planning on letting this ferment at around 80 at the very very end of the fermentation, but not within the first 24 hours, for sure.
Thanks for any opinions.