Is my stout screwed?

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mikeljcarr

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Brewed a big old stout all grain this weekend. Fermentation started great been going off for two days. Notice this morning though that the room I'm fermenting in has temperatures a bit high. The temperature of the wort is around 76 degrees. I also noticed a pretty bad odor being put off by the fermentation. I've moved the batch to a cooler area but am concerned if its too late?
 
Depending on the yeast you used, you may get some esters that you didn't expect, but in something like a stout, chances are good that the roast will likely help to hide them to a pretty good extent. Definitely not the end of the world.
 
Since you caught it soon enough,it'll have time to finish fermenting & After FG is reached,it'll start cleaning up those off flavors to a good extent. Just give it time...
 

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