Help! Minimizing off flavors.

[WilliamSlayer]

Long story short, my fermentation temperature spiked 24 hours after initial fermentation from the low 70's to the low 80's and has been there ever since. (Approx. 3days)

To minimize off flavors should I take the beer off of the yeast immediately OR leave it on the yeast for another week or so so that the yeast can clean up they're own by byproducts?


Answers to the obligatory follow up questions-

Yes, fermentation appears to be finished.

Yeast is both safale-05 and Nottingham (2 different 5gal batches)

They are both APA's @ 4.5% target abv.

Nothing more sophisticated than a swamp cooler could be used from here on if needed.

 

[flars]

Your beer is as it is unfortunately. Cool it to the low 70°s with swamp cooler and leave it on the yeast for a few weeks. Perhaps some of the off flavors will mellow. Take a hydrometer sample in a week for SG and a taste.