Hello all! I am currently brewing a custom Big-Oktoberfest and I was 24hrs into primary fermentation, when I noticed aggressive waterlock activity with fruity aromas. I know that when a beer starts smelling fruity it possibly is infected or off, so i took temperature readings and noticed that it was in the eighty's, so I crashed it in a low tech but surprisingly stable way i.e I filled a spare bathtub with cold water and submerged my fermenter half way and left it alone for about six hours; when I returned to take another temp reading i noticed that it had crashed from eighty plus to sixty-four F. The waterlock activity has slowed to about a bubble every five-mins and the aroma is oh so good!, it now smells like tip-top ale and I'm hoping that I was able to intervene before my yeasties produced too much ester at higher temps. I wanted to share this with all of you to get your input and thoughts in regards to my methods of preventing a tainted brew. Thank you all for reading my post, Cheers!