Nottingham at 76 degrees, off flavors?

[lknbigfish]

i have a batch that is fermenting away at 76 degrees, i really dont have anyway of lowering it this time, should i expect off flavors?

well, it turned out great with no noticeable off flavors! i took it to the beach with alot of bmc drinkers and we killed it in a night with many compliments.
thanks for all the input.

 

[garae10]

I've just checked the fg of a winter brown ale. Got the recipe from an old post.
I thought it would be great, but, it's been about ten days and ABV its about 8.9%, but when i tasted/smelled the beer y just noticed a banana flavor. Gave some to my mother and she spat the beer in the sink.. lol
Then she told me, "Did you put banana o this??? you're not brewing good beers anymore, what's going on with you??"
I'm planning to drink this stuff on january 27th....
Does anyone of you think that it might be possible that the off flavors (the nasty banana flavor) fade away?
I think i won't ever use notty again. So far, tha best yeast that i've used, and despite the price (that may make you think that it's a bad yeast) it's the Munton's premium gold.

 

[Reno_eNVy]

Ten days for an 8.9% beer? Don't see why you're surprised it tastes like butt

It needs much more time.

 

[falconnuke]

Let it age over a few weeks in a secondary and then again in bottles, and the esters should go away fairly well.