Originally Posted by bassbone
Higher ferment temps = more off flavors, not less.
True for the beginning of fermentation, but then later yeast take up those chemicals so you want either a completely stable temperature profile or one that rises so that there is more yeast to clean up the beer.
My concern is that since I had a high starting temperature, a lot of off flavors might have been produced early on. So should I plan on increasing the temperature (and to what degree) at end of fermentation so there is enough activity to metabolize those chemicals? I'm already planning on increasing to 70, but should it go up to, and perhaps above, 74?
I guess I'm mostly being over-concerned about it and should just RDWHAHB, but wanted to hear what this forum had to say about it.