So I just started brewing again while home on quarantine, and I brewed a moderate gravity (1.054) English porter yesterday. Pitched a packet of Imperial Pub yeast yesterday evening at 68 degrees. Unfortunately my temperature-controlled fermentation fridge has been pressed into grocery storage duty, and was not available. The IPA I brewed a couple weeks ago with Joystick/Pacman held at about 60 degrees in my garage, and I thought that would be too cold for Pub, so I put the fermenter in our upstairs guest room. Well, it turned warm here, and I just checked on it, and it's rocking along at about 76 degrees per my stick on fermometer. I'm about 24 hours in, and I'm torn regarding whether I should take it down to the garage to cool it down, or ride it out. My concern is that the damage may have already been done, and cooling it could just cause it to stall out and make a bad situation worse. What would you do? Thanks in advance!