I am fairly new brewer and brewed my first all grain batch on Saturday. It's an Irish Red Ale following the Brewing Classic Styles recipe.
Pretty much hit all the numbers right except the OG with ended up high at 1.070 (too long of a bowl). After pitching my 1L starter at 64F and 12 hours I had good sign of fermentation and stabilized temp of 66F. Due to our house being pretty cold and the temp swings, I wrapped the carboy in a jacket. I now know the insulation will cause the temp to rise significantly when the fermentation is really ramped up. This morning the temperature was 76F (i have removed the insulation and hopefully when I get home it has lowered).
My question is what kind of off flavors might I expect from being 8 hours or so over the ideal temperature?
Is there risk of ruining the batch due to the spike?
Thanks in advance for your advice.