Too warm primary

[Mocha]

Started a batch of beer Sunday 2/8. OG 1.071. Pitched yeast starter at 11:00 a.m. Active fermentation visible by 5:00 p.m., temperature 66 degrees. Fermentation more vigorous 6:00 a.m. Monday, 2/9, temperature 68 degrees. Returned home from work at 7:00 p.m. Monday, 2/9 to find fermentation extremely vigorous with the temperature at 78 degrees! Moved fermentation vessel to a cooler location to slow and cool fermentation. My question is this, is this batch now ruined by the high temperature for a day? Is there anything that can be done to salvage the batch? Or, am I doomed to have a batch high in diacetyl and fusel alcohols? The yeast used was White labs 007 which recommends a temp of 65-70 degrees.

[brewmonkey]

You might have some increased esters with the warm fermentation and possible fusel alcohol production, but nothing to be alarmed about. The fusel alcohol production can be conditioned out and the esters should not deter from the beer that much. I would relax, let it finsh fermenting and then give it an extended secondary to condition out the higher alcohols.