Originally Posted by Insomniac
But realistically, I dont think one day of high temps will make enough difference...
+1...especially this late in fermentation...would have potentially been more of an issue during the first very active stages of fermentation, where you would have been more likely to get significant fusel alcohol production. Also, FWIW, it's possible that you're actually done fermenting...sometimes you can still see some bubbles that are really just dissolved CO2 coming out of solution.
Packaged: Dark Munich Citra SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12, Cherry Melomel, Belgeglin, Bochet
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej