Zurich lager yeast

[duckhead19]

This is my first batch ever, and didnt realize there was a difference in fermenting temperatures for an ale and a lager. So it has been fermenting at 66-70° for a couple days now. How long should I ferment in the primary, and then secondary given that the yeast will be more active at this temperature? What flavors can I expect?

 

[Odin_Brews]

I don't do much lagers but I would get that thing cooled down to the temps for that yeast asap and go from there.

 

[jtejedor]

Damage is done. You will probably end up with a lot of fruity esters, I guess it depends on the strain but I have heard of people ending up with hawaiin punch beer when fermenting a lager really warm. I would take a sample to check where fermentation is at and to take a taste. At this point if you drop the temperature a lot it might cause the yeast to just quit.