So I brew up some of BierMuncher Centennial Blonde pitched my Nottingham yeast and about 36 hours later it is going NUTS. I check the temp and it is up to, 74 (the one in secondary next to it was 68). So I gotta get to work and I don't have time for a swamp cooler, but I do hit it with a fan. By the time I get home 8-9 hours later the thermo is reading 70 and nothing is going on. Just a bit cloudy, but when I left it was going CRAZY. Anyway, what can I expect from 74 deg? Banana smell maybe? Anything in the taste? I hope it is subtle. I'm not that worried I'm sure it will still be fine, but just wondering if anyone has ever done this with Nottingham. I'll be moving 5 gallons of it to a keg this weekend and the other 5 to secondary while I drink the first five.