I recently pitched a Fin du Monde clone onto the yeast cake of a belgian trippel/IPA that I had fermented with Wyeast #3522 (Belgian Ardennes, 65-85F). While the yeast didn't technically explode in terms of a bomb, it did require me putting a blow off tube on our 15 gallon conical with a 10 gallon batch.
Long story short, the heat generated overwhelm our chilling system. I left it Tuesday at 9am and there was zero activity... returned to it Wednesday at 7pm and it was ~87F and vigorously fermenting so it obviously wasn't sitting at that temperature for long (< 36 hours). Should I be worried about any off flavors?
As soon as I saw the problem I immediately pulled it back into range where it reached 67F within a few hours.
Long story short, the heat generated overwhelm our chilling system. I left it Tuesday at 9am and there was zero activity... returned to it Wednesday at 7pm and it was ~87F and vigorously fermenting so it obviously wasn't sitting at that temperature for long (< 36 hours). Should I be worried about any off flavors?
As soon as I saw the problem I immediately pulled it back into range where it reached 67F within a few hours.