So my IPA took longer than usual to finish fermenting. I pitched a good dose of fresh brewpub slurry of WLP001 into 10-11 gallons of wort at about 58 degrees, and major fermentation was apparent about 12 hours later, but krausen didn't fall until sometime last night or this morning (10 days later).
After 2 days of active fermentation at 62F, I ramped the temp up 2 degrees per day until it was at 68F. 7 days into the fermentation, when krausen was still visible, I moved the fermenter from the fermentation freezer in the garage into the house for it to raise to ambient. Well, at day 9 the house got a little warm (and fermentation wasn't finished), and the fermometer was reading 72-74F! I had intended to let the beer finish up at 70F and rest for a day, but 74F? I haven't had any kind of non-Belgian fermentation approach that temperature since back in my uncontrolled-fermentation days. Will this brief period of 74F likely have any noticeable negative effect? And when can I finally start dry hopping?