So some clarification is needed on my end becasue I've read a lot of different opinions based on high fermentation temps. My main question is basically after inital fermentation is done in a controlled temperature environment, 7 -15 days depending on the beer, what effects can occur afterwards when exposed to higher levels of heat. I just fermented a Dunkel which ripped away for about eleven days in a bucket of water with the wet t-shirt and fan which I'm sure most are familiarized with. However I only had one bucket to use for this water so I took the dunkel out after femrentation and put my new batch in. since then the temp has gotten as high as 85 degrees with the beer still on the yeast cake. What, if any side effects can occur.
I also have a Porter thats been in secondary for a while also exposed to these high temps, but from what I read this may only help the aging process of the beer, and so far there is no noticible changes as far as bacteria or growth. Any commments on high temp in secondary ?
My main concern is the high temps after fermentation while the beer is still on the yeast cake.
Thanks for any and all answers.