How quick will this strawberry/ bubblegum flavor go away?

[Dlou84]

Just want a quick opinion. I brewed an extract hop head IPA from Midwest. Second time I have done this. Went very well the first time. I fermented for 16 days in temp controlled freezer. All was good. I kegged it and let it sit in the keg for two weeks. It started getting above 75 in my house. Wasn't sure if that was a big deal, but I threw it in the kegerator at 40 degrees. I dry hopped at that temp...this was not what I planned, but I read that many people don't have a problem dry hopping cold. I usually dry hop at room temp...Anyway it carbed up and has had the fruity bubblegum kind of flavor I have heard you get when you ferment to hot for a week now. I have also heard this will go away in time. So my question is....if I take it out of the kegerator and warm it up will those flavors go away faster? Was hopping to have it ready for Memorial Day weekend, but I'm thinking it is a lost cause.

Also, I have started taping the thermometer to my fermenter in the freezer for temp control. With this brew I just set the ambient temp in the freezer to 62 thinking the fermentation in the beer was probably ten degrees higher. I'm assuming it got hotter than that...

 

[Kent88]

I haven't personally experienced this, but I (probably like you) have read about people who have set beer with that flaw aside for a couple months and when they tried it again it was great.

How precious is keg space in your homebrewery? Can you afford to let it sit for a few weeks?

 

[Subdivisions]

The off flavors definitely developed during the fermentation phase. That being said, the yeast themselves are what usually clean these flavors up. I'd probably leave the keg in a warm area for a week then force carb it right before memorial day. There's no guarantee that it will clean up by then. It can take a while like Kent said. You have little time before you want to serve it also.

Once it warms up give it a shake to get yeast back in suspension.

 

[Dlou84]

Thanks. I know it is a long shot for this to be ready for the weekend, but I don't have anything on deck so I can let it sit out for a while. I checked my notes and saw that I actually had the ambient temp at 60 degrees to start. Just proves you really need to know what the temp is inside the fermenter. Still, I'm surprised this happened. I'm also thinking I could have used more yeast. I know one pack of dry yeast isn't considered enough for a 7.75 abv like this one, but I had very good results last time I made it with one pack of us 05 and some yeast nutrient. Thought I could replicate it.