reducing possible off-tastes?

[srkaeppler]

Hey All-

New question for you all. On Sunday I started a new batch of beer, it is a Bavarian Hefe Extract kit I got from Northern Brewer. I used the Wyeast 3068 Weihenstephan yeast from Activator and made a starter. I also added about 2 lbs of honey for awesomeness. Anyway, MANY of the reviews of the product suggested a fermentation temperature of below 70 degrees, and that just hasn't been the case for me. These review said if you get above that temperature you are likely to have bubblegum tastes. Given when I'd like to have this beer done and just the 'late summer weather,' primary fermentation will definitely be at temperature above 70 degrees(fortunately NOT above 80 degrees though).

I know I haven't screwed this brew up, and I will drink it regardless. I am figuring I may have some 'off tastes' to deal with, which raises a good question. I may not be able to eliminate the offtastes, but is there a reasonable way to minimize them? Perhaps aging the beer longer in bottles? Or could possible keeping the wort in the secondary for a longer period of time help? I guess at this point I just am curious what my options are.

Maybe my worrying nature is coming out in this note, but it is a good thing to ask!

Thanks all!

 

[akueck]

The bubblegum esters will fade with time. On the other hand, this kind of beer is usually consumed young so you'll wind up with a different beer by waiting whether or not you've got some odd flavors in there (different is not necessarily bad).

The only good way to reduce the esters is to keep it cool while it ferments. Even throwing a wet towel or shirt on it will help keep the temperature down. Higher temps for any yeast means more esters & phenols, and which strain you use will determine in part what those taste like.