Off flavor?

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NaymzJaymz

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I was stoked recently when everything went "perfectly" with the brewing of a Wee Heavy type Scotch ale. Ph, OG, and FG all exactly matched the software(Bru N' Water and BeerSmith). Unfortunately, I botched everything with a mistake in setting my fermentation controller to the wrong temp, and the beer reached 70 degrees while fermenting(for about 24 hours). The finished beer appears to have a off flavor, but I'm not sure. Any way of saving it, or should I just forget it. I've heard that kreusening with some wort and fermenting beer can help? Is what I'm tasting probably diacetyl? Here are some specs: OG:1.098, FG:1.022, Wyeast #1728 pitched from a very healthy starter. Thanks in advance. Also, I'm aware there are other threads like this.
 

cefiro355

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Too early to write it off, give it a full 2 weeks (warm/room temp) and several days cold (bottling) before trying and I bet it'll be fine. The one time I had a mild off flavor was when I tried a bottled beer too early. Left it another week was fantastic.
 

balrog

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I'd be surprised if diacetyl was the off flavor as higher temps make yeast eat those, but esters get thrown aplenty at higher temps. But WY1728 has a range up to 75°F.
 

Qhrumphf

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That strain gets funky in the 70s. An odd fruity funky Brett kind of ester. I had a batch years ago where the temp got away from me (i normally keep that strain pinned cold, 59-60).

Especially in a big one.
 
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