Originally Posted by PanzerOfDoom
I have had my Red Ale in primary for 8 days at a steady 70 degrees. Should I expect any strange flavors when I rack tomorrow?
What yeast did you use? Most yeasts do well between 65-72°, so it should be okay. At the very worst you'll get a slight fruity character, but most of the times it isn't noticeble enough to be a serious flaw.
In the future I'd try to ferment around 66 degrees because during active fermentation in primary the temp of the wort/beer can actually raise a few degrees. If you think your ferment temp was 70°, in all actuality it was probably closer to 75°.
It'll still be good beer, man, NIF!!!!