Beer Forum

I brewed an IPA on Sunday and pitched at 68. It wasn't fermenting yet on Monday morning but when I got home in the evening it was fermenting strong but at 72 becuase of the warm weather I've since cooled it to 68. Will there be unwanted phenolics from the first 8 hrs of fermentation @ 72?

Depends upon the strain, but even then you're more like in that range to get more noticeable ester characters instead of phenolics.