I've read many things about this yeast. I used it 2 days ago for the first time in an IPA and the only opinion I have of it so far is that fermentation is very vigorous and started less than 24 hours after pitching.
I pitched the yeast at about 77 degrees but I tried everything to drop them temp down as much as I could. Its kinda warm here in Montreal right now so I put on my air conditioner. Even with the air conditioner on, my beer has been fermenting between 75 and 71.5 degrees. Basically a little bit more than room temperature. The temperature in my room however is never higher than 68 degrees.
Many of the reviews i've read about this yeast is that it produces off-flavors at higher temperatures. How likely is it that I get off flavors from this high of a temperature? Has anyone brewed with this yeast at this high temperature and if you did how did it turn out? I'm pretty worried that my beer will taste like a fruit juice instead of a hoppy citrusy IPA.