I brewed an American stout yesterday, cooled down to 80 and pitched. Checked a few hours later and fermentation had kicked off ... this was at 9 pm, unfortunately I has at 80 - 82 degrees. I wrapped it in a wet cold towel and forgot about it. Checked on it at 8 am and the temp was down to 68. Did I cool this down quick enough to avoid off flavors? Right now it is fermenting at about 67.
I'm hoping I got to this quick enough ... what do you think?