First off, thanks to @PortLargo & @JackHorzempa & @VikeMan for your advice on a Yeast Starter. Special thanks to @VikeMan for answering all my questions about recipes and processes. I brewed an English IPA on Saturday. Using Propogate Labs English Ale II Yeast. The recommended ferment temp is 64-72 degrees. I set my Inkbird temp controller at 19.7 Celsius (67.46 F). When you use the Celsius setting (instead of Fahrenheit) you can have a tighter range for hot/cold. Temp range is 19.4 to 20 (66.92F - 68F) for the inkbird to kick on and off for heating and cooling. I have a heat wrap on the Flex+ and that does a great job kicking on at 19.4 and warming it back up to 19.7. My dilemma is I do not have any cooling capacity, other than ambient temperature. I pitched the yeast about 3:00 on Saturday afternoon. When I woke up on Sunday morning the blow off was bubbling like crazy. The most activity I have ever seen for any of my brews. Unfortunately, the temp in fermenter got up to 21C (69.8F). I dropped the temp in the house to 59 degrees (the Boss (aka wife) was not too happy with me). I guesstimate it stayed at that temp for probably 12-18 hours or so. Question, should I expect any off flavors as a result? Is there anything I can do at this point to try and counter any off flavors as a result of that increased temp? Am I overthinking it?
Probably. I have no personal experience with the yeast you are using (Propogate Labs English Ale II Yeast) but if you stay within the recommended range (64-72 degrees) your batch should be OK. My suggestion is to just stay within the range and everything should turn out well. Cheers! P.S. Fermenting warmer may result in increased esters (e.g., fruity flavors) but that might be a positive for an English IPA. I annually homebrew an English Bitter Ale that I hop well (almost like an English IPA) and I ferment with Wyeast 1469 at warm temperatures (e.g., 72 degrees) to encourage the formation of esters. I really enjoy the flavor profile of that beer!
With a few degrees left in its range. You are overthinking it by a touch. Peak fermentation and a temperature spike from its activity is brief, but apparently you got some healthy yeast working and a good environment for them.
I wouldn't sweat it too much. But dropping the house temp to 59 degrees was a brilliant move. Now you can buy a fermentation fridge and tell the wife that it's for her comfort.
