Fermentation Temp Rise Question

[dblee50]

I brewed yesterday and pitched yeast at 72 for an oatmeal stout. Last night it was bubbling, this morning going very well and temp was still around 72. I come home from work this afternoon and the temp has climbed to 78. I am gradually cooling down to try to get down to 68. My question is it too late to keep out off/unwanted flavors that may be caused by high temp fermentation?

 

[Evan!]

You should be fine. A few hours at higher temps won't do all that much.

 

[WAGNER BREWING]

Not too much to worry about, like Evan said. The same happened to me, just be sure of course to not let that be a regular happening. Rock on and have a homebrew! (when its done of course)

 

[Torchiest]

(I started this as a new thread)