I live in a house that stays at about 75* in the summer (No AC). I also travel quite a bit for work. I'm only two kits deep into my brewing career, and so far have been employing the wet towel and fan method to keep the fermenter cool. I know that temp control is most important during the first ~5 days since that is when the majority of fermentation takes place. So the question is, if I am home long enough to keep the towel wet for the first ~5 days of fermentation, but then need to travel (can't keep towel wet, fermenter temp comes up), am I looking at getting off flavors even though most of the fermenting is complete?