I'm brewing a Duvel Belgian golden strong. Chilled my wort to 64°F and pitched my yeast. My plan was to raise the temperature 3 degrees a day to 82°F. Today (day 2) ambient temperature rose into the 80s, and my fermentation rose to 76°F. I've moved to a cooler location, and temperature is stabilizing.
Did I ruin my brew by raising the temperature too quickly?