I was wondering the effects of a high temp on a beer post primary fermentation.
I have a sour going, it is in secondary and i fermented the beer at 85*. Because I needed my temp controller I allowed the beer to lower its temp to 68*up to 72* because the controller was for a neipa.
I just left the temp probe out after I transferred the neipa, but the heat wrap on, because I wanted to clean and sanitize the thermwell probe. I left the probe alone for a day and when I put my thermwell probe back in the sour the reading was at 94*.
Could anything bad happen from this? The temp is back down In the 80s. Around 85*.
Can off flavors be created from too high a temp?
I used 3711 yeast. Brett b. And a Belgian sour mix.
Thank you for discussing.