bottled a batch of centennial blonde last night... The AC went out for a few days while it was in primary, temp upstairs was nearly 100, downstairs (where the fermentation closet is) reached mid 80s. I was affraid i'd get some impact, but this was a killer strong cloud of sulfur stench that knocked me down when i removed the lid. yeast remnants around the surface of the beer looked slick and shiny.
bottled it anyway, did have some noticeable sulfur notes when i tasted it.
did i waste my time or is this gonna diminish in the bottle?