Wouldn't think of tossing till I tasted, don't have much hope however. Was shooting for a 68 degree fermentation, while not to style, I've found that the higher temps give more esters, makes it more of a Scottish Mild. The intent was to build up enough harvestable yeast to brew my winter grozet (7-8% ale), plus have a light afterwork al;e to drink. Pitched the yeast at 72, figured that by the time lag was over, it would have dropped to 68, went to bed, the next morning, the mid 90 temps and the cooling unit dead. Went to work, came home worked on it, I'm now in the low 70's, fermentation is about over. Hopefully not all is lost.