Just a quick hypothetical question to further my education.
Many yeasts will ferment at higher ranges than their optimum, BUT:
what is the result of fermenting at higher temps? For instance, if you pitch an ale yeast at 78-82 degrees, and it starts fermenting aggressively (thereby producing some internal heat, and not allowing the wort to further cool down), what is the bad part of this? I’m assuming off-flavor, but some of you can explain this to me as though it’s a 200 level organic chemistry class, and that’s sort of what I’m looking for.