Consequences of hot fermentation?!

[gingerneil]

I have a NEIPA on the go using Mangrove Jack's M12 kveik yeast.
I'd set it to 30C and it was banging away and almost finished when I had a tech fail. The temp ramped to 45C before I caught it and brought it back down. Fermentation has stopped, and I've dropped it to 16C ready to dry hop.
The yeast packet says it's happy from 20-40C. But will there be any consequences to hitting 45C? Pressure has been at 10psi since about half way through the fermentation.

 

[Agentgonzo]

Give it a taste. That will likely answer a lot of your questions.

 

[The Baron]

you can pitch Kveik @ upto 43c I believe. As agent has said taste it but I would think it will be ok myself

 

[gingerneil]

Thanks both. I'll have a taste tonight before I add the dry hop.

 

[LewisA]

As Agent said, best way is to try it, but normally temperature is more of an issue during active fermentation.

You never know it might be your best beer yet and you will have just invented the new 'heat shock' brewing technique that we will talk about for years to come.