Filtering a watermelon beer, and pushed it into a keg 1/4 full of sanitizer 
Did it hurt or help the taste? ;D
It’s down to about 78°F now. I don’t think new yeast would do anything at this point - the original pitch of 3787 is still going like gangbusters. Fortunately, it was only that hot for 8 hours at most, and >48 hours after pitching, so I might be able to get away with it.
To say the least it was watery!
That’s impressive, that’s getting up into heat shock territory. I’m really interested to hear how this one turns out, I’ve never heard of anyone fermenting anything that warm.
I definitely wouldn’t do it on purpose, but I’m not at all surprised to learn yeast do very well at ~100°F. They do just fine at 98.6, after all. 
I’ll check back in in a few days once I’ve tasted it.
???
Not really, Saccharomyces tends to do much better at 86F, that is standard for lab yeast incubators (30C). The 98.6 incubator (37C) is for growing e.coli in most labs, among other things.
Yeah, I was just going for the cheap yeast infection joke. I know that isn’t Saccharomyces.
;D Dur, I should have gotten that. 
At the LHBS, gathering two different recipes. An IPA, and a breakfast stout. All went well, till I threw a few ounces of, I think, 120*L into my IPA grist. I spent that night picking out individual grains out of my IPA sack. Could not get it all, resulting in a black IPA, that turned out really nice. It just so happens, I was back in the sheet metal shop today, and found half a keg of it. IT’s been a good day.
I racked it into the keg tonight. It tastes totally normal - a little fusel-y, but not out of whack for a two-week old 9.8% ABV Belgian. Actually, I wish I’d started it a little warmer so there would be more fruitiness. With a little age on it I think it will be totally drinkable. I would like to have been able to leave it on the yeast another week or two, but oh well. The keg will be bouncing around on the back of a truck for three days, so hopefully whatever yeast is left will keep working.