1318 and off flavor a from high ferment temps

[olotti]

I pitched a 3rd gen 1318 starter into my dipa sat night around 8pm, fermometer read 66-68 deg. By the next morning when I was off to work fermentation had already started with a nice krausen forming. Come home 24hrs later and vigorous bubbling and fermometer reads 72. I immediately started adding shirts that I cut up, wet, freeze for a little then wrap around the carboy. By noon the temp had dropped to 68 with the airlock still bubbling away and after a few hours temp doesn't appear to be rising back up. So did I save this beer from an ester bomb or was the damage already done. It was prob at that peak temp for about 12-16 hrs before I was starting to bring it back down. I'm hoping I saved it and the rest of primary fermentation will clean up any off flavors.

 

[lilbova3]

I think the range for 1318 does go as high as 72 so you might be ok. All you can do is relax and let time heal any wounds if there are any.

 

[olotti]

I think the range for 1318 does go as high as 72 so you might be ok. All you can do is relax and let time heal any wounds if there are any.

Per their website it goes up to 74 deg but I still don't trust anything over 70-72 I try my hardest and usually nothing gets past 68 deg when I ferment. I think I'll be ok it's a hop bomb dipa so maybe a little yeast cleanup and the 6 oz dry hop will help to also hide any esters if their are any. Thanks for the reply.