Yesterday, I decided to heat a beer up a few degrees to warm it up and spur the yeast. I forgot about it. This morning it was 104F and fermenting like a boss.
I can’t wait to see how MJ Bavarian Lager yeast tastes when fermented at 104F.
This will be two ruined batches in a row.
Silver lining: I get to brew this weekend.
This could actually make for a real interesting experiment! Maybe it will turn out just fine, who knows. Please ferment it out and report back with results!
I plan to let it finish fermenting. At 104F I figure it’ll be done fermenting in about 5 minutes. 
Inquiring minds want to know.
For sure. Hot Head MJ genome in the works?
Awesome! Cracked me up!
Don’t forget the D-rest… ;D
I had a IIPA that I screwed up and it fermented at 88 degrees. I lowered it to 77 and let it finish out. It had no “hot” off flavors and was pretty darn clean. I was shocked.
Fermenting at that temp there should be need for a d rest.
My guess is that there will be more issues to worry about than a D-rest can fix…
At that temp the yeast will be so active any possible diacetyl will be consumed.
Pretty sure that d-rest comment was tongue in cheek.
Update.
The Krausen dropped a day after finding the beer at 105F. When I found it I set the temp to 54F and went to work. When I got home the lid on the fermenter had popped off.
I decided to keg it the next day so maybe it will naturally carbonate a bit. I don’t want to waste bottled CO2 on this one.
I tasted a very small sample. Definitely estery and maybe some fusels. Hard to say on the fusels. The beer was super yeasty still. My guess is the esters will be over powering since this is a Helles recipe.
I think I’ve had that beer before, based on your description
Bring a sample to the brewery for us to try! lol