Originally Posted by wilserbrewer
Throw out those instructions fast, for ale yeast it is typically best to ferment in the sixty degree range...pitching into the beer at 80 degrees is way to hot IMO.
Yeah, now you know why it went so fast!
Next time, cool the wort to less than 65 degrees, and add the yeast, and keep the fermenter no higher than 68 degrees. They have stick-on thermometers, like aquarium thermometers, that you can put on the outside of the fermenter to see the temperature.
Since fermentation itself produces heat, an active fermentation can be up to 10 degrees higher than room temperature, even if you start it at 62 degrees!
If yours started fermenting at 80 degrees, you will probably have some off-flavors like fruity flavors (called esters) and/or fusel alcohols (a "hot" smell or taste).