Originally Posted by McHoops
I know this is an old topic, but I recently found my primary (with this yeast) up at an alarming 78 degrees before I blasted it with a fan to get it back down. It was probably only up that high for a day or so, but is this beer is now going to taste like goodyear tires? ...I'm very okay with some fruityness, but not so much for the horrid flavor/aroma reports above.
It's hard to say for sure, but usually just get fruitiness at 75 degrees or so, depending on the yeast strain. Nottingham, for example, gets positively foul above 72 degrees, while Northwest ale yeast gets fruity up to 75 degrees (*maybe higher but I never tried that!)
It really depends on yeast strain, where it's at in the fermentation cycle, actual temperature inside the fermenter, and so on. That yeast strain gets fruity, for sure, at higher temperatures. Chlorinated water can make it much worse (that's probably where the band-aids came from). So it's hard to give you a prognosis at this point.