I'm new to brewing (working on my second batch) and I just realized that I am fermenting at around 68-70 degrees with White Labs Oktoberfest lager yeast (WLP820). I understand that this yeast, like all lager yeast, are usually used to ferment at a much lower temperature. My batch has been going for about 5 days now. Will the higher temperature taint my final product? Should I leave it at the 68-70 degree temp or lower it down to a cooler temperature?
Any help, advice or suggestions you could offer would be greatly appreciated.