Spike in fermentation temps

[elpenoso]

I left for the lake for a couple days my ice bath fermentation cooler inevitably ran out of ice and spiked to 75 from 67 for about 17 hours during primary fermentation. This is a oatmeal chocolate stout using nottingham. I just started cooling it back down primary seems to almost be over. Are off flavors usually easily noticeable in stouts? Are we talking major esters here? Should I dump this?

 

[nickmv]

Don't even think about dumping it. That beer might be really good. Never judge final taste just based on some fermentation mishaps. And yes, stouts are more forgiving since the malt backing dominates the palate typically, which helps mask off flavors. I've tasted a heavy stout that was fermented where ambient temps were 70-75, and they tasted great.
RDWHAHB

 

[elpenoso]

No I was kidding about dumping it.