Fermentation and yeast health question

[eluterio]

I wont bore you with details of how I really dont remember my brew day and everything leading up to yesterday.

I had a lets call pale ale sitting in its carboy for 14 days. During the first 7 I had great fermentation between 66-68 degrees. after it was done it fell off and was sitting at 63 degrees for 7 days. I wanted to make sure to got everything out do I did a drest. I bumped up the temp by using a heater to warm up my converted freezer. Lets just say I was home with sick kids and forgot about it until this morning. 82-85 degrees is where Im reading the temp.

What risk could I get from elevated temp above yeast temp range, off flavors.

Yeast I used was 1056.

Thanks

 

[duboman]

Most likely none at all, after fermentation is complete temperature really doesn't have much effect as far as creating off flavors. BTW a d rest with 1056 is really not necessary, package it up and enjoy!

 

[eluterio]

Most likely none at all, after fermentation is complete temperature really doesn't have much effect as far as creating off flavors. BTW a d rest with 1056 is really not necessary, package it up and enjoy!

Thanks for the info!

 

[Calder]

Yeast actually prefer temps in the 90s; we just don't like the products it produces at those temps. The yeast will be fine.