Fermentation temp spike :(

[skarz]

Maybe I should have seen this coming, maybe I shouldn't have... I pitched my yeast into my Irish Death clone and put the fermenter in my garage which is climate controlled to 64° F. Looking at this graph do you think there will be any strong off flavors? Highest it went is 71° F which is still in the range for Wyeast Irish Ale.

 

[HobbitBeer]

Wyeast says 62-72 is optimal. You'll be fine!

 

[Jag75]

If its still in the range of temp per that yeast you should be good. Its crazy how much heat is generated from fermentation.

 

[FromZwolle]

I'd give it a few extra days to clean up, then hit it with gelatin to flocc out all that partied out yeast.

the real question is can you put worries to rest enough to not imagine off flavors that aren't even there?

don't let your imagination spoil perfectly good beer! modern, well pitched yeast isn't nearly as fragile as a lot of homebrewers will claim. you're fine.

 

[Ralphie0523]

Your temp rise looks fairly normal and you had some headroom to begin with. In my experience, strong off flavors only tend to come when you are well out of range like 4+ degF. RDWHAHB.