My chest freezer is under repair right now.
I had to temp control this last batch and using my AC.
I pitched the yeast Sunday night at 68 degrees. The carboy was holding steady at 68 degrees or so all of Monday and Tuesday.
Today (Wed / Day 3) the carboys spiked to 74 degrees for about half the day. I've bumped up the AC and I now got the carboy back down to 68.
Do you think there will be significant off flavors from this 1/2 day the higher temps? I typically keep things much cooler than this (especially during the first 3-7 days).
I should also note, that there were active signs of fermentation within 12 hours. I pitched 1 and a half activator packs per carboy. OG was 1.070.