I'm making Denny's Wry Smile
. The yeast is rated for 60-70 degrees. I brewed this yesterday and pitched around 5pm. It was 80 degrees at pitching, and I put into a swamp cooler an hour or two later which brought it down to about 78. I then added some ice and brought it down to about 72. I'm guessing that lasted for a few hours over night. This morning was a blowoff and back up to 78. I threw in a bunch of ice again and headed off to work.
Going to get home an baby sit it, but is the damage already done? If so, what kind of off-flavors should I expect and will they (hopefully) fade over time? What's the critical
time window to ensure temperature control - first few days? I know it should always be controlled, but there's only so much I can do with what I have.
FWIW - I pitched a 2L starter from a stir plate (and that blew while on the plate!) so it's pretty healthy / active yeast, even though they're probably pretty sweaty right now...