Fermented Warm with 1056

[Nosnum08]

I always brew in my basement (Southeast Michigan) which worked well since I just got back into brewing this past winter. With summer nearing it didn't even dawn on me to start up my fermentation chamber. I pitched one s ack pack of 1056 and the og on the beer was around 1.052.I checked the air lock 10 hours after I pitched and it was slowly bubbling and krausen was forming. By the next morning it was going full blast. I checked again after the yeast had been pitched for 30 hours and realized the buckets were extremely warm (80 degrees on the sticker thermometer. I got the fermentation running and cooled down to 64 degrees within a couple of hours. I checked it again 48 hours since pitching and there isn't much activity and there isn't much krausen. Anything I can do? If I let the beer will the yeast clean up any off flavored they may have left since the temp was so high? I guess you live and learn!

 

[BigFloyd]

You can give it plenty of extra weeks bottle conditioning at room temp followed by several weeks of cold lagering which should help clean up some of the off-flavors caused by high-temp yeast stress.