I currently have an Am. Amber (Lakefront’s Fixed Gear) clarifying in my secondary fermenter. I still have to dry hop it, so I’m at least 7 days away from bottling. The temps around here (Milwaukee) lately are reaching record highs, thus making my non-air conditioned apartment reach temps in the mid to upper 70s. My yeast is supposed to ferment between 62F and 72F. I can’t really do anything about it, but can I expect any funny stuff going on with this beer being that the temps are pushing 75 or 80 in my apartment? Like I said, the actual fermentation is complete a while ago. But I’m wondering if autolysis might occur with the high temps we’ve been having. Thanks for any help you can give.