Off flavours from high fermentation temps

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Ianflean

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Hi all,

It suddenly got very hot here in North Europe the last few weeks, I thought my cellar would stay cool but came back from holiday to see the temp on 2 batches were 22/23c.

Bottled one at the weekend and it had a distinct off flavour. (US-05 yeast).

It hasn't ruined the ale, but it's certainly there and noticeable.

Will the off flavour go away with time or is it there to stay?


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Wolfbrau

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Can you describe the off flavor?

Is it peach or apricot?
 
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Ianflean

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It's really hard to describe.

It was a Heidelberg malt / Nelson Sauvin pale ale, and opening the bottle everything seemed fine... Lovely Nelson aroma. First sip it was quite starchy at the beginning, then the Nelson took over. So not extremely bad, but a shock.

I left it to ferment while away on holiday so I'm guessing if it was 22c after 7 days, it would have gone up to 25/26c during active fermentation.


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