Hey all, I have a batch of Caribou Slobber that I brewed last weekend and threw it in a room under the stairs in my basement which usually stays around 66 degrees to ferment. However, when I checked it 24 hours later on Sunday the airlock was bubbling like crazy and the temp in the room was at 72! So I hurried and made room for my primary in my keezer and set the temp up to 65, however, since then I haven't seen a single bubble from the airlock. Now I know Revvy would jump in here and say that my airlock doesn't mean (you know what), but I'm hoping I didn't screw something up with such a high temp start for the yeast and then dropping a good 8 degrees or so. So my question is, have a hurt my yeast with the temp drop, and am I doomed to weird off-flavors due to the high temp snafu? I love moose drool and was really excited when the wife got me this kit for my B-day so I really don't want this batch to be lawn food...