So, I think I ruined my beer but I wanted to see if anyone had any experience or advice.
I brewed on sunday and pitched a 1.5 liter starter of Wyeast 1056. Fermentation kicked off great and had a high krausen by the next morning but since the carboy was in the basement and I didn't want the temp to get below 65, I put on a brew belt. I was just going to occasionally check the temps and unplug when it got in the range of 68-69 and then let it drop back down.
And then I left the house for work in a hurry and forgot it was plugged in. I just realized (after about 18 hours of being plugged in) and temp was at 89. Krausen has collapsed but there's still a lot of activity going on. I tried to detect any off smells but it's an IPA and all I get is the hops.
So, opinions. Do I wait and see what the damage is after fermentation stops? Should I just age it regardless of the off flavors? Anyone have experience with accidentally getting this yeast too damn hot?
I have a digital temp controller that I use for belgians so I won't let this happen again, but I am hoping that I can salvage this batch.