Paint Thinner - Too high Ferm. Temp?

[Oclement]

Hi all

I bottled my second brew, from extract, about 3 weeks ago (A Nut Brown Ale)

While my first brew was incredible, this one is not, at least not yet (?)

As the title say, it has a scent and a bit of aftertaste that makes me think of paint thinner (Funny considering the fact that we started painting our living room when I opened it; But no, it's not related )

The beer body itself is a bit thin to my liking too, but this I can live with, and probably a different issue.

I fear my batch (both actually, I started a second one at 1 week interval and they fermented in the same environment) is good for the sink because of that off-taste I've got. From reading around in these forums I figured the fermenting temp was probably the issue...

My question is, will it go away with more shelf time? At what temp should I keep them then?
If time won't help, is there anything I can do to fix this?

Here's some stats:

OG: 1.038, measured at a whopping 29C (84.2F... first mistake, forgot to cool the wort before pitching; My Densimeter is calibrated at 20C (68F)

Day 1 after pitching:
24C/75.2F
1.036

2:
24C/75.2F
1.026

3:
23C/73.4F
1.012

4:
22C/71.6F
1.012

5:
22C/71.6F
1.012

6:
22C/71.6F
1.010

Transfered in deferent carboy

Let it sit for another week, temperature staying the same, around 22C/71.6F

Final gravity when bottling: 1.008
Added 150g of Dextrose for priming

So, despite the fact that I know now the fermenting temperature shouldn't be that high, what do you guys think??

All inputs are welcome; Thanks

 

[neosapien]

what yeast did you use? what you are describing sounds to me like fusels, and though they can/will age out slightly with time, I've seen respected opinion on here state that they won't ever really go away. Your temps seem to be somewhat on the upper end for a lot of ale yeasts, though not as high as some I've seen on here. That's probably what I would look towards as the cause of this taste/aroma.

 

[eastoak]

this is a common occurrence with new brewers, pitching too hot. those hot flavors do not really go away and the beer will not taste better with time. no biggie though, just brew up another beer and don't make the same mistakes again. a good fermentation temp for an ale is 65-68 degrees. pitch at 65 and let it stay between there and 68.

 

[Ogri]

One good thing is there weren't any really extreme swings of temperature during the first week and, although a bit on the warm side, that might run in your favour.

I've got a batch that has a bit of a paint thinner/oil painting type smell, also has some sour notes as well as some sweet. It's getting progressively better after 4 or so months of warm conditioning and the more I drink it, the more I am enjoying it. Just give it a few more months and it stands a reasonable chance of improving a bit. Worst case scenario, you can probably use it for cooking.

 

[Oclement]

Thanks for your inputs all, you mostly confirmed what I was thinking
I will be patient and wait, and see where it goes from here then.

I do surely hope that the second batch (a Stout) will not turn out "as bad", it would pains me to have "scrapped" 10 gallons of beer.

As for the yeast, I wouldn't know. Used whatever was supplied with the Extract :/