No this isn't a 'is my beer ruined' post.
I made a 1.058 English IPA yesterday. Cooled to 66F with IC, pitched with a Pacman 1500 ml starter and oxygenated with 15 secs. of O-two with a diffusion stone. The ambient temperature in my 'beer' room is about 67-69F at this time of year, so I figured that leaving my carboy on its own would be fine, as my stick-on thermos rarely register much higher than ambient normally. Anyway, checked tonight and the stick-on was registering 75F. Had an Oh S**t moment, so I fired the carboy into a water bath with cooler water in it (about 68F). Am a bit choked as I've really been focusing on my fermentation as a function of improving my beer lately, and am halfway through building Yooper's Ice Cube cooler w/pink styro insulation top ghetto fermentation chamber. Didn't get it finished in time to use it for this brew, but didn't predict that the temp would have shot up that much.
My question is whether the yeast will clean up the potentially-weird flavours that fermenting that high might have caused in the 24 hrs. since I pitched. I have moved away from putting my beers in secondary and just keg from primary.
Thoughts, oh wise HBT sages?
I made a 1.058 English IPA yesterday. Cooled to 66F with IC, pitched with a Pacman 1500 ml starter and oxygenated with 15 secs. of O-two with a diffusion stone. The ambient temperature in my 'beer' room is about 67-69F at this time of year, so I figured that leaving my carboy on its own would be fine, as my stick-on thermos rarely register much higher than ambient normally. Anyway, checked tonight and the stick-on was registering 75F. Had an Oh S**t moment, so I fired the carboy into a water bath with cooler water in it (about 68F). Am a bit choked as I've really been focusing on my fermentation as a function of improving my beer lately, and am halfway through building Yooper's Ice Cube cooler w/pink styro insulation top ghetto fermentation chamber. Didn't get it finished in time to use it for this brew, but didn't predict that the temp would have shot up that much.
My question is whether the yeast will clean up the potentially-weird flavours that fermenting that high might have caused in the 24 hrs. since I pitched. I have moved away from putting my beers in secondary and just keg from primary.
Thoughts, oh wise HBT sages?