Two brews in and I think I finally have a system for controlling temperature of fermentation. The good thing about this is I think my next beer will really benefit from this, on the downside my current batch may not. I know it was way too high, like 75/76 for around a 15 hr period at the beginning of the fermentation period. My question is what will be the negative effects of this? What off flavors or esters(?), should I be looking for in the final product. I'm not too bummed because I feel like I'm learning as I go. And I know I won't make the same mistake in the future. Thanks in advance!