My first attempt at homebrewing was years ago when I made a Caramel Oatmeal Porter but it never turned out quite right (though after 6 months in the fridge, it was at least drinkable) but I decided to jump back into game. But I also want to figure out where I go wrong with each batch and improve on it.
Started off with just a simple Scottish Ale a few weeks ago. I made a "Son of a fermentation chamber" and it's worked quite well so far but it seems the temps did creep up to 74 degrees at least once while I was at work (ice melted too quickly) for maybe two hours. When I racked the beer to the secondary (to clear it after 7 days in the primary), it has a taste and smell that I can only describe as that "Belgium trippel ale" taste. The beer does have a good malty flavor at the end once you get passed the initial taste. Based on what I think I know, that's the esters from the high temp fermentation. But for the most part, the beer was at 68-67 degrees the whole time.
How do I know if it's Esters (is there a test, litmus, etc..?) or some other byproduct of the yeast such a diacetyl?