Originally Posted by pabloj13
At this point the bulk of the fermentation is complete, which means the yeast have imparted most of their character. That is only a few degrees warm for that yeast. If I were you, I'd just do an extended primary to let the yeast clean up as much off flavor stuff as they can.
well put, pabloj13!
I'd add that as long as your temp rise was more than say 24 hours after pitching, you probably won't have too much in the way of esters. Reproductive phase is most active in the first 24 in most cases, from what I've read.
Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."
jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.