Background: I brewed an American amber ale Monday evening. While cooling the wort I had to field a call from work while left my wort sitting in the ice bath for about an hour. When I finally siphoned to the fermenter I had a really nice hot/cold break. I had a dry yeast (Nottingham) that I floated in warm warm and gradually added about an oz. of wort every 5-7 minutes while on this call.
I placed the fermenter upstairs where the temp usually stays between 66-69. The next morning nothing. Lunch nothing. That afternoon I touched the side of the fermenter and it was quite cold to the touch. So, I decided to wrap the fermenter in a blanket with heating pad on medium. This morning when I woke up I found that the yeast had started working and splashed a lot of the water out of the blowoff pan. From what I understand the Nottingham is a high flocculating yeast. I really need to purchase a crystal thermometer strip for the side of the carboy. (I wish this one was in glass!)
QUESTION: It there an issue with having heated the wort like this? I removed the heating pad and left the blanket around the fermenter this morning.
I assume everything is going to be fine, but I figured it would not hurt to poll the deep knowledge base here. ( Thanks in advance!)
Primary - Apricot Ale
Secondary - none
Kegged - Four the Pale ale, Amber ale, Janet's brown
Bottled - Flanders red, barrel aged Belgian IPA, Oud Bruin clone