Will my off flavors go away?

[Chi3f]

I'm brewing a Belgian abbey, chimay blue clone knockoff. (I can post recipe if needed, lots of steeped grains) I had 3 weeks in the primary and just put into secondary. My problem is that the main flavor right now is Soy Sauce. Take that flavor out and overall it was pretty good. As of now my plan is to have 2 weeks in secondary and then bottle. If auto lysis was in fact the culprit I didn't want it in the primary anymore. Doesn't seem that this flavor is caused from oxidation so a secondary wasn't a concern for me right now (but not sure). Long story short do you think this flavor will go away during secondary or bottle conditioning? I was going to condition about 2 weeks, but maybe I'll need to alter that.


On a side note, I'll explain further my primary fermentation conditions. Yeast was pitched with aerated wort at 70 degrees F. It was in the evening and likely stayed at this temperature all night. Weather took a heat wave in the following few days and probably hit 85 degrees +/- 5 degrees. temperatures fluxuated this way for a few days cool at night hot during day. About 5 days in temperatures dropped to about 65 for a couple days. Then back to the low 80s. All temperatures are in projected liquid temps not outside temps as outside was warmer.
Will the higher than ideal fermentation temperature with the sudden cooling and heating be a catalyst for autolysis?
Thanks for reading my novella

 

[Yreval]

I think this is something where only time will tell if your off flavors will subside, unfortunately. I hope they do.

In the future, maybe put your fermenter in a bath of cool water (and chill with icepacks or frozen bottles) to manage the temperature some. 80+ degrees is very warm for fermentation, and the bath of water will also control the temperature swings from night to day.

 

[Yooper]

My understanding is that 'soy sauce' is almost always oxidation, but it seems like the fermentation got too hot as well. It seems like it wouldn't be oxidation already after only a couple of weeks, so I'm at a loss. I don't think it's autolysis, as that is more of a "hot dog" or meaty smell and flavor, until it's really bad and then it's more of a fecal smell (think dirty diaper).

 

[Chi3f]

Next batch I'll just invest in some temperature control. Yeah Until then just going to wait it out. Hate to have it sit in secondary if it's getting worse there.
Worst case I'll be serving with sushi.