Originally Posted by BierMuncher
Leave in the primary another 3-5 days. They yeast will clean up after themselves and help.
I'd plan on 2 weeks in the secondary. I think a lot of what you're tasting now is going to clear out. I pitch at 75 degrees all the time.
It's when you get above the 80 degree range that a lot of things start to happen.
I pitched at 70, but then the room was 70 degrees as well, so the metabolic activity of the yeast brought the beer up far past that.
I really hope it settles out. Like I said, I don't taste it as much as I smell it. I am almost positive the fermentor never got above 80 degrees. The highest I saw was 77 and that's when I said to myself "whoops" and tried to cool it down into the sixties as fast as I could.