It’s probably going to be ok, but …
My temperature probe in the chest freezer I’m using for fermentation got knocked, and the temperature went up to 80 F or so for a Hefeweizen and a Dubbel I was making. The Dubbel was just getting started, but the Hefeweizen essentially dropped 10 or 20 gravity points in a couple of hours. I’m guessing I made a lot of banana esters in that time.
My temperature probe in the chest freezer I’m using for fermentation got knocked, and the temperature went up to 80 F or so for a Hefeweizen and a Dubbel I was making. The Dubbel was just getting started, but the Hefeweizen essentially dropped 10 or 20 gravity points in a couple of hours. I’m guessing I made a lot of banana esters in that time.