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Old 01-31-2012, 06:49 AM   #1
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Default Too many esters??

Brewed a red ale with S-04 and fermentation was over in 4 days. Ambient temp was 66-68 but I'm noticing an astringent taste that would indicate it fermented too hot. My question is will these flavors mellow out if I give the brew enough time to condition?

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Old 01-31-2012, 08:05 AM   #2
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All things clean up with time.
On Deck: Saison "Jardin d'été" (3rd Gen 3711, Wild bugs, Pale ale malt, wheat, Willamette dry hop)
Primary: Saison "Vomissure de Grenouille" (2nd Gen 3711 from dregs, Pale Ale malt, Crystals and Willamettes)
Secondary: BM45/Spontaneous Bugs Experiment (down to 1.004, and tastes awesome), contemplating what fruit to add.
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Old 01-31-2012, 07:21 PM   #3
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S-04 can get pretty gross over 70F. id look into a 'swamp cooler' or other means to better maintain fermentation temps. active fermentation is quite exothermic and can easily push the wort temp up 5F. Just give this one more time and it'll help clean it up a bit
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