Originally Posted by BansheeRider
I always research. Nothing I found mentioned high temps with nottingham. Maybe I missed it with the 4000 threads on this subject.
Anyways...I am still a noob, and surely I will have a bad batch at some point in my homebrewing carreer. I am just looking for some honest feedback. If horrible beer is what I should expect from this and there is no way to fix it, then thank you for the honest feedback. I hope this beer doesn't turn out too bad.
Unfortunately, this may be your bad batch. The yeast are almost certainly still actively fermenting your beer after only two days.
Those temps are really high for Notty. I try to keep it between 59-62 for a clean flavor profile.
However it turns out, take the beer all way through the bottling/kegging process. If it sucks, let it age a bit. (I'm not suggesting time heals all wounds, because it doesn't) Some of the undesired flavors may mellow a bit. I've never had them totally age out, but they've become a bit more subdued over time.
Really, the best thing you can take from this experience (besides ignoring someone who's trolling you) is to always take precautionary steps if you're going to be away/unavailable to tend to your beer. Remember, temp control, along with pitching the proper amount of healthy, viable yeast and sanitation, are the keys to make quality beer.
I hope it turns out well for you.