My first batch is an amber ale (30 -35 IBU). I fermented for about 9 days... Popped the lid looked and smelled perfect!!!...Racked to a secondary glass Carboy for about 8 day... Beer became crystal clear...and still smelled and looked glorious...was all set to keg last night...scheduling conflict postponed Kegging, but not before I had moved it from it's (cool) spot in the basement... Left it in the 65 degree dining room until I have a chance to keg it...still looks perfect...but it smells a little sour like wine...should I have a concern...or should I trust my over sanitary craziness and my constant observation...am I over reacting???...thanks in advance for any input...just looking for piece of mind.