Learn from the esters and pehnols. If you want to train your palate, you'll need to be able to pick them out and describe them and troubleshoot them. Don't cover them up. you may find they're rather pleasant.
That said, at what point in the fermentation (also how long overall?) did these two days happen and at what temp? Might not even be an issue.
For my first two AG's, I had no temp control and fermented at 70F ambient. I noticed nothing. My last beer is a Belgian which I forced to ferment in the 80's. So there's a LOT in that one. YUM!
- Brewin' and 'Quein' since last Tuesday.
Bottling the Belgian: A Photo Odyssey
Beer is the mind-killer. Beer is the little death that brings total obliteration. I will face my beer. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see it's path. When the beer has gone there will be nothing. Only I will remain.