Originally Posted by Insomniac
But realistically, I dont think one day of high temps will make enough difference...
+1...especially this late in fermentation...would have potentially been more of an issue during the first very active stages of fermentation, where you would have been more likely to get significant fusel alcohol production. Also, FWIW, it's possible that you're actually done fermenting...sometimes you can still see some bubbles that are really just dissolved CO2 coming out of solution.
Packaged: Simple Cyser '14 (Nelson Sauvin Dry Hopped!), Spiced Cider, Spur of the Moment Graff
Primary: 15 Minute APA, Simple Cyser '15
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet, Wild Cider (2014 & 2015)
Planned: Fruitcake Old Ale, Not Just for Breakfast Stout. Otherwise, so many ideas, not enough time to brew them....