fermenting with varying temps

[deucedaily]

I just brewed a batch of oatmeal stout a week ago. Over the course of the week we had outside temps from 30-70F. Since I am a renter, I have no control over the AC in the winter (and I believe heat in summer). This led to some warmer days than usual where my fermenter sits. As I saw the temp creeping up, I threw a wet towel over it to bring the temps down, but seemed to be battling all week trying to keep a constant temperature. I believe I was within the range of the yeast all week, but saw the temp spikes as low as 64 and as high as 76.

I was wondering how the temp change could show up in my finished product. I know warm temps provide fruitier aromas, but what about cold, or the ups/downs. In another 10-14 days I'll be able to tell for sure, just looking for a heads up.

[danno]

64º is not a problem. 76º is bordering on a problem, you can go from only getting fruity esters to ending up with hot, fusel alcohols not too far above that....

[deucedaily]

Yeah, I knew that. I think I caught it early enough that it didn't spend too much time in that range. I just wasn't sure if there would be any flavors from the range of temps over the course of the fermentation. I usually keep my range much tighter (2-4 degrees), or at least aim to.