[-Liam-]

I brewed the Black IPA recipe (that I've discussed here recently) on Sunday. I started my brew day late and it was 8pm by the time I pitched my yeast starter - Wyeast 1098 at 68F. I put it in my fermentation fridge with probe attached and set at 68F. The following morning, the krausen was high and activity was under way. I left for work and when I arrived home that evening at 9pm, I realised the probe had come off the side of carboy and when I re-attached it, it was reading close to 71F (It was very active at this stage). I brought it back down to 68F and continued at that temp. What will be the consequences, if any, and will it affect the final flavour negatively?

[Stevie]

I'm sure you are ok. Might be a bit more estery.

[quattlebaum]

+1 on what steve says. great yeast for IPAs i dig it. it's still within the temp range suggested for that yeast. Some strains are sensitive to temp changes and it can stress the yeast and cause "different" characters when one attempts to adjust the temp fast like that but youll be good  no worries.

[-Liam-]

Great, thanks.