Do I need to maintain ferm temps after fermentation?

[jhorgan1]

I brewed up a batch of EdWorts Haus Pale Ale about a week ago and had it fermenting in my room at around 70 (I don't have a temp controlled ferm chamber) Since then the weather has gotten a lot warmer and since I can't sure on my AC yet my ferm strip on my bucket is reading 75. Is this gonna be a problem? I figured since most if not all of the fermentation has completed by now the temperature shouldnt matter since really all I'm doing is watching the trub compact.

 

[Reno_eNVy]

You'll be fine. Off-flavors due to temperature are usually restricted to occurring at the height of fermentation.

EDIT: Though 70 is a bit high... with the heat of active fermentation it probably fermented closer to 75

 

[NJstout]

temperature isnt to important after fermentation (to a degree) but since you said it was in the 70s during ferementation, it might be more fruity/estery. Leave it the primary for a few weeks to try to let it clean up

 

[Gunjji]

Yea, me too.. I just got home from work and its 70 in the basement and my ferm temp strip was reading 73 and yeast chunks going like a merry go round, Up & down.

I checked White labs site for max ferm temp and it said 73. I grabbed a plastic tub, dumped the clothes that were in it, put in the carboy and filled the tub with water and wrapped a soaked towel around the carboy... I hope all is good, since its only day 1 of fermentation.
Pitched yeast starter yesterday, this morning was fermenting nice!

Yeast -WLP001

 

[jhorgan1]

Well I'm glad I don't really need to worry about ferm temps cause my ferm strip is reading at 80 now... fawk. I really hope I'm gonna be able to turn on the AC soon.