Wyeast 1968 mishap

[Zymurgodont]

So, I've never been big on brewing with English yeasts as they generally tend to not attenuate out well at low temps and they give off more esters than I want for most of the styles I brew. I brewed a best bitter at about 1.048 last weekend and pitched a healthy amount of yeast with good aeration and had a happy fermentation bubbling away within 6 hours at 66 degrees. It climbed up to 68 and it stayed there for about 4 days, but as the temp started to drop, I wanted to keep it up around 68 to get good attenuation. I put a heating pad under the carboy, went back upstairs to put the kiddos to bed and forgot about the heating pad. Unfortunately, I didn't remember is until about 20 hours later when I discovered that the temp was probably about 80 degrees. I'm dropping it back down to to a cooler temp to get it to clear up. Fermentation has stopped at this point.
I know the bulk of ester formation takes place during the growth phase, but does anyone have any idea what I might expect regarding fusels and esters that late in the fermentation? Kind of a bummer since it had been an otherwise ideal fermentation up until that point.

 

[dinnerstick]

i bet you it's 100% perfectly fine. a good pitch of healthy 1968 should have been well finished fermenting such a small beer in 4 days, and the high temp (27c) won't have done anything other than speed up diacetyl cleanup and maybe help attenuation a tiny bit. i always ramp this yeast strain up by day 3 or 4 (i suspect anyone who knows this yeast well also does), ok not quite up to 27, but i have ramped it up to 24 or so and that works great. anyways try it and report back!

 

[Zymurgodont]

Two week post kegging and carbonation. Flavors are all appropriate. No off flavors. Well attenuated. I wouldn't recommend ramping it up that much, considering the buttpuckering factor, but I got a great result.

 

[johnmac22]

I have used this yeast a number of times and have found it responds really well to lower temps in the first few days and letting the temperature slowly rise over a few days. I've never had it over 68 degrees though. I'm sure it will be fine but this yeast is very, very temperamental. Good luck!

 

[Zymurgodont]

Final verdict is no obvious off flavors and the beer was nice and attenuated. I wouldn't recommend repeating it, but lucked out.

 

[azscoob]

I ferment this yeast in my bitters and milds at 66-68 degrees depending on the recipe, then pop it up to 72 after 3-4 days to let it clean up after itself, then I drop the hammer on it and crash cool to 35 degrees to clear the beer fast, this yeast drops out very well anyway but I find the rapid cooling from the elevated temp gets me really nice clarity in short order.