Originally Posted by Pappers_
I think your advice to relax and enjoy brewing is great. But advising new brewers that fermenting temps aren't important is bad advice, IMHO.
You don't need to brew a recipe multiple times to taste the hot alcohols or excessive esters often produced by fermenting ale yeasts at 75 degrees. Those flavors will be apparent to nearly anyone, and they won't be pleasant.
I didn't mean to advise him to completely ignore ferm temps, sorry if it sounded like that. I meant to advise him to relax in this situation. The OP said directions recommended 65-73 ferm range and he was worried when he was at 70-71.
I've let my ferm temp hit 78 for a few days on 1 batch and I couldn't taste any off flavors. However I typically brew brown or amber ales and IPAs so I would imagine darker and hoppier brews could hide off flavors.
Point being, relax and don't worry. If the directions give you a range and your temp is within that range you'll be fine.