Arrived home today to this. Normally temperature control isn't a problem here.....one advantage of our crappy climate, but it's warm today. The stick thermometer is reading 75-77 which is too warm for Nottingham yeast. It has been fermenting for a little over 24 hours. Do you think the damage is done in terms of off-flavours ? I have added a DIY blow off tube, transferred it to the bath and am going to throw in some frozen bottles of water to the bath water.