I brewed an amber ale kit on Sunday (my second time brewing at all). Using white labs wlp008. I left the carboy upstairs and the fermentation was very rapid and extremely active for two days reaching temps of 75F+.
I moved the carboy to my basement thinking that this was to hot and now am at 68F. My question is
A) should I have moved it at all? looking at this previous question "Temperature swing of 10+ degrees during fermentation" makes my wonder if those high fermentation temps going to affect diacetyl levels (referring to Brandons answer) or if the cooling drop moving it to the basement is going to produce acetaldehyde's (referring to Bakas answer) I know that was about a porter but maybe it still applies. And B) should I leave it at the current 68F or move it back up to the higher temp?
Also what kind of off flavors might I expect to see due to these temps (I am still trying to figure out exactly what these "off flavors" taste like).