JGB

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I accidentally pitched my yeast on my 2nd batch (apa) at 86f. Much higher than optimal. Fermentation kicked off fine about 6-7 hours later and the primary is stored at 69f. Will I notice a taste difference?

The worst part... I can't RDWHAHB yet but I'm ok... Got plenty of Grolsch and Fischer on hand.

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whatsleftofyou

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You'll probably get some esters but I'm sure it'll still be drinkable.

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david_42

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If it reached 69F before the fermentation started, it will probably be okay. Don't forget, the wort will be a couple degrees warmer than ambient and that might be too much. If you can bring it down to 65F, you'll be safe.

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ChshreCat

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If you're doing partial boils, putting your top up water in the fridge the night before really helps to get those temps right down.

+1 what David said. You're probably OK, but would be better if you can edge the temp down a few more degrees.

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JefeTheVol

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Your process will continue to improve with every mistake you make. Mistakes are the universe's way of teaching you the right way to do things.
RDWHAHB
-Jefe-

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JGB

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Thanks all for the tips and encouragement. The primary is sitting at 66F right now. When I'm done I'll put a few bottles aside for a taste test after I get it right.

I'm curious what the esters will do to the taste. I might actually like it.

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IceFisherChris

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You're fine. A few hours of 86 degrees won't make a difference. It will cool and you'll be fermenting for many many days at the correct temp.

Teufelhunden

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This wont be a problem, the last beer I made i pitched at mid 80's and worried about it throughout fermentation, when everything was finished, I didn't notice any off flavors.

KevinW

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I would keep it in the primary for an extra week to help the yeast absorb any yucky stuff they can, unless you already let your primaries go for 3 weeks or so.
Just a thought.

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pkeeler

Recipes 

86 isn't bad for yeast. Bread bakers pitch at higher temps. 86 (anything above 75) is an oxidation problem. 86 is also good for all the nasty microbes.

When your wort is below 75, all the stirring and splashing for aeration does not oxidize the beer, just oxygenates it. I don't know if you stirred, sloshed, etc. at 86, or if you waited until the wort was cooler.