Originally Posted by crusader1612
How do I mask this flavour once its already bottled?
I think the cause of off flavour is ferm temp too high, but why could i not detect this sooner?
Usually, you'll get fruity esters as an undesirable trait in your beer if you ferment at higher temperatures. What you're suffering from in your beer is more likely you using a highly attenuative strain of yeast which is doing an excellent job of converting those sugars into alcohol, perhaps more than you'd like.
theres honey in my recipe 4oz of it, this wouldn't cause some of the "hot" flavour would it?
It sure would. Honey is almost 100% fermentable and you must be careful how you use it in your brewing. In fact, yeasts will consume honey sugars preferentially over Maltose, so it's best to add it after the primary fermentation has ended. Also, honey has the effect of thinning and drying out a beer which can definitely make the alcohol content stand out a lot more. So, more alcohol due to the fermentability and a dryer beer was the result.
Brewing is a trial and error process, which is why it's as much an art as it is a science. So many people have run into this issue with honey (myself included) and most brewers just substitute in some honey malt if they're looking for the honey flavor without all the dryness and alcohol.
You might also get a result from a less attenuative yeast, such as Windsor ale yeast, which will leave behind some of the residual sugar sweetness.