I just let the temp on an IIPA with us-05 get away from me (well into the 80s) and from a preliminary taste (when I took a gravity reading) it is a bit interesting.
First of all, living in Mexico, I have a hard time getting the temp much below 72 before I pitch. Pitched 1 pack into a wort of 1.084 OG this past Tuesday, and put it in a disconnected fridge to ferment with a couple of coffee cans of ice to try to keep the temp down. The temp quickly got out of control; cans of ice (which usually do the trick for me) were doing nothing. Temp quickly ran into the 80s (off my fermometer scale) and I've been slammed with work lately, so it just did not get much of my attention last week.
The strange thing is that it never seemed especially active, no blow-out, never a thick krausen, though for a couple of days the froth started creeping into the neck of the carboy. It looked like it was working, but considering the og and temp, I expected much more.
By Friday, it seemed like there was no activity, and it had actually cleared out pretty nicely. On Saturday, I plugged the fridge in, just hoping to maybe get a handle on the thing if it wasn't too late. I got it down to 70, put my newest brew in, and crossed my fingers that I hadn't ruined it.
I finally got around to pulling some out today to see where my gravity was, and give it a taste. SG is at 1.018, for a current ABV of 8.8%. It actually has a really nice flavor with some distinct apricot flavors in the finish, as the previous poster noted. A little hot alcohol, but not too bad, actually. It kind of reminds me of Breckenridges small batch 471 IPA.
I guess in response to OP, I would say if you let it work in the 80s, you get some esters that taste a bit like apricot to me.
Maybe a bit tangential, but anyone have any ideas about a dry hop that might complement/ accentuate that apricot flavor. I'm kind of digging it.
Thanks, and cheers!