Unsupervised fermentation. I have a problem.

[spiderwrangler]

High temps during ferment are a concern because hot fermenting yeast will put out numerous compounds you don't really want in the finished beer. Heat = speed, and that's not always a good thing. You can think of heat and speed resulting in the yeast taking shortcuts that result in a half assed ferment. However, a bit of warmth at the end of ferment can be a good thing... at that point the yeast is starting to slow down, and the increase in temp can help get them through the remaining stuff they need to do.

[thirsty in NY]

I also vote for just letting it rip for the weekend. It may not end up being gold-medal winning beer, but it will probably taste just fine.

[BenTheBrewer]

After the yeast leaves it's "growth phase" temperature becomes less of an issue. Esters and fusel alcohols are created by an abundance of unhealthy or stressed yeast. Overworking them with high temps (and / or under oxygenating them) in the growth phase stresses them and doesn't allow them to build up proper cell walls and (from what I understand) they sort of leak a bunch of nasties into your beer or die out before they have a chance to do some clean up.

You still don't want it sitting at 85 degrees but I wouldn't worry too much about 75-78 after the first 4-5 days. I use the Frozen water bottle cooling method often. Once the krausen starts to fall and I can see the top of what is now beer through the dissipating froth, I remove it from the water tub and set it out on the basement bar for the remainder of fermentation. This is allows the not so stressed yeast to start working harder just as their sugar supply is depleted causing them to start eating and converting Diacetyl and other unwanted compounds in its place. You will be fine.

Sorry for preaching about the D-rest. I'm sure you know what it is by now.


Ben

[BenTen]

Just wanted everyone to know I finished at 13 from 72. Not bad.

[Ozwald]

Just wanted everyone to know I finished at 13 from 72. Not bad.

Very nice, let us know how it tastes after you get it carbed.