I brewed a english bitter style ale. I pitched the yeast, and before I could check on it again, the temperature of the wort had risen to 80F. I tried to cool it down, but could only get it down a few degrees (Summer brewing is a problem for me, as my house is not air conditioned). I put it in a tub of water and added ice packs every few hours, but the temp hovered around 78F. After a week, I racked it into the secondary and when finished I kegged it and force carbonated.
The beer tastes ok, in fact it tastes pretty darn good. I brewed this batch to take to a pig roast. My question is this. Since it fermented at such high temps, could there be any residual toxins or nasties etc. that would harm someone who may drink it in excess?