Originally Posted by cheezydemon3
Seriously, WHAT THE HELL???????
*bastard, dropping like that......geeez*
......Probably, (to answer your question) hot at any point during fermentation will have an effect, and doesn't every brew drop back down in temp later?
My basement floor (concrete) is perfect year round for keeping temps down.
I depends too on when the temp was increased - if it was during the active portion of fermentation then yes, most strains (though not all) will produce hot alcohols. However, it is OK, and in some cases desirable, to increase the temp as fermentation winds down to help the yeast with the final push. After fermentation is complete, increasing the temp won't really affect any yeast-derived compounds (though it will increase beer aging/staling).
Originally Posted by moose123
I am a punk cheesydemon
. I'm quickly learning I have so much to learn about brewing and respecting the craft of being a good home brewer. The yeast was a dry English ale I got it dropped to 68 we shall see.
When you say you "got it dropped to 68" - was this the air temp or the wort temp? I guess either way once you pitch the yeast you should expect at least a few degrees rise in temp from fermentation activity - sometimes as much as 5-8 degrees F depending on how active the fermentation is. If you can get the wort cooled down further, you'll be in better shape.