Fermentation temp

[FaxedHead]

I'm brewing my first batch, a hoppy wheat, and I'm on the third day in primary. It's been a steady 72 all three days. I thought that was good but now I'm reading that if you start off to warm you could end up with off flavors. Is this true, if so, is it to late? Is it even going to make that big a difference? Is there anything I can do? Should I do anything?
Thanks

 

[RandomBeerGuy]

It all depends on the yeast, Some yeast are better warmer/colder. I know for those bavarian yeast is around 64ish to pull that balance on clove and banana. A good fermentation temp is a solid 70 Im sure you have nothing to worry about. If the temp is too high then a potential for an off flavor can be there. Since you made it hoppy you might not even notice.

 

[FaxedHead]

It's an American ale yeast. So the hops should mask minor strangeness? Good to know.
Thanks

 

[BigTerp]

It's an American ale yeast. So the hops should mask minor strangeness? Good to know.
Thanks

Most american ale yeasts are best in the mid to high 60's. Is your 72 degrees the ambient temp of the room your fermenting in? If so, your actually fermentation temperature is probably closer to the mid to upper 70's.

 

[FaxedHead]

It's the temp on the thermo-strip on the primary. Should I attempt to cool it or is it too late?

 

[kh54s10]

It is too late now to have much effect.
edit: though cooling it would not hurt and may help.

72 degrees wort temperature is a little high but if it did not get much above you will probably not notice much off flavor.

When you have 72 ambient the wort might go 5-10 degrees higher at the height of fermentation and that would probably lead to off flavors.