I'm brewing Midwest's Grand Cru that I pitched a bit too warm. I pitched two packets of the Wyeast 3944 and fermentation took off within an hour and was fermenting at 78* for about 6 hours until I put it in a water bath that cooled it to 66-68*. I trying to let it ferment at 70* but my main question is do you think the initial 78* fermentation produced too many off tastes from being so warm or do you think I'll be okay?
At this point do you think I should just try to keep the temperature steady at the current temps?
At this point do you think I should just try to keep the temperature steady at the current temps?