Too hot...Now what?

[shmevinator]

I brewed an ESB, which I fermented with Danstar Windsor yeast. Due to poor planning, the beer ended up fermenting at 75-77 degrees. By the time I was able to get the temperature down, the yeasties were all done.

As expected, the beer is very estery and bit alcohol-y. What's the best way to age this thing (besides thinking happy thoughts)? In a secondary at room temperature? In the keezer? Does it matter?

 

[Boleslaus]

As I understand it there isn't much you can do. You can let it age a bit, but esters can only be reduced to fusel alcohols or solvent like acids.

 

[Airborneguy]

You best bet is probably to blend it with a new batch.