Sat Sep 12, 2015 2:04 pm
If you are going to keg it, then just be sure to purge your keg prior to racking your beer in. That will help to minimize oxidation concerns.
I am glad you were fermenting it at 68F and not 78F. At 78, I would think you probably would have some extra esters and possibly some higher alcohols (fusels) depending on the OG of your wort. But, like Nate said, Cal ale yeast is fairly forgiving.
No worries with your beer getting up to 87F providing primary fermentation was all done and at 10 days + then you should be more than done (especially with cal ale). While it is not ideal to let it rise that high, with the bulk of fermentation done, the yeast should just be conditioning the beer at this stage and not actively producing any fermentation byproducts (diacetyl, esters, phenolics, alcohol, etc).
"A bad man is a good man's job, while a good man is a bad man's teacher."