Yesterday I pitched 2 different Brett-B yeasts into a split 5 gallon batch for a side-by-side comparison, and will be using both cakes for separate 7 gallon batches later.
They are both in the same swamp cooler and I had planned to keep the temperature somewhere between 70 and 75, but when I checked this morning, both were going strong (foam up the blow-off tubes), and the water temperature in the swamp cooler was 82 F.
I checked the heater and sure enough it had been set high - don't really know what happened.
It is now only 18 hours since pitching and I have lowered the temp to 77 F. Will probably lower it again later; don't want to do it too quickly.
How much damage have I done, if any?
Wyeast lists 75 F as the top of the range for it's Brett products. White Labs doesn't list any temperatures.