Hang Glider

Recipes 

+1 WELL stated, Poindexter!

(let's see - how much $$$ have I spent on homebrewing...that could be an ugly thread!)

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It must be understood that common sense and caution are factors which cannot be built into this product and must be supplied by the operator.

beerkrump

Recipes 

1056, WLP001, US-05 are all cultivars of the famed Chico strain. They are very clean fermenting and can handle higher temps well. The key is the first 48 hours. If you can keep the temps on the low side during the reproductive and growth phases, your yeast will thank you. Now, that doesn't mean that you won't get off flavors if your fermentation hit 95°.

As mentioned earlier, yeast strains that impart more flavors are going to be more temperature sensitive. Controlling fermentation temperatures is the second most important component in brewing successfully. Sanitation is number one, of course.

Scut_Monkey

Recipes 

On my first batch (Extract - Irish stout) I noticed a lot of bananna flavors 3 weeks after bottling but after about 2 months these tastes had dissappeared and were replaced by a very mild smokey and pleasent flavor. In other words the "off flavor" for that style had been cleaned up by the bottle conditioning.

MurderMittenBrewing

Recipes 

So you would suggest bottling rather than sticking it in a secondary and forgetting about it for a month or two?

Scut_Monkey

Recipes 

Sorry I guess my statement was misleading. I would suggest a secondary fermentation as well as bottling. I am assuming your only option is to bottle and not keg.

Even if you were to leave the primary alone and just allow the beer to sit there for a few weeks it would give the yeast time to metabolize some of the by-products they have made from the high temp fermentation. Racking the beer to a secondary allows the same thing but helps to clarify the beer and adds a protective measure against autolysis. There are a ton of people who say secondaries are not needed and autolysis is a myth. I am not sure either way but that is the idea behind using a secondary as opposed to just letting it sit in the primary for a few weeks.

My suggestion would be to allow the beer to sit in the secondary for 3 weeks if you are particularly concerned. I would make sure this is somewhere near 70degrees F. I would then bottle and don't be too judgemental if you drink a beer 3 weeks after bottling because it will mellow out with time in the bottle.

This is a relatively normal approach for most fermentations and I don't think you should be too concerned over this fermentation. Hope that helps.