I have had a few beers now get a spike in initial temperature during fermentation. Both were using US-05. I try and keep the fermentation at about 66-68 F but both spiked within about 36 hrs of pitching to about 74-75 F overnight. I was able to swamp cool both of them down to 68 F within 12 Hrs. So my question is how much of an impact will the 12 hrs of fermentation at 75 F have on the final product if it is fermented out at 68F after the spike? Both brews where american wheats. Is US-05 okay at 75 (the listed extreme of the yeast) or does that temp tend to make the beers taste bad?