Heat stress

[half_whit]

I have a nut brown ale in primary that used safale 05 and was subjected to bad heat stress. Should I bottle after complete fermentation and "get it over with" so to speak or is there hope of these off flavors settling after a long secondary?

 

[half_whit]

Bueller?

 

[BigFloyd]

It would help if you gave more details on the heat stress, temps involved and when during the ferment they occurred.

 

[half_whit]

It was during fermentation. The room was pretty steadily in the low to mid 80s, so esters are pretty much a sure thing

 

[half_whit]

Managed to reach my target FG so at least it lived!

 

[BigFloyd]

It was during fermentation. The room was pretty steadily in the low to mid 80s, so esters are pretty much a sure thing

When during fermentation? The first few days or later?

 

[Yooper]

Off flavors don't tend to age out, but if you can stomach it and drink it, then go right ahead and do so.

 

[BigFloyd]

Off flavors don't tend to age out, but if you can stomach it and drink it, then go right ahead and do so.