Esters & Fusels in brew

[010574]

I have been checking my brew (Coopers Pale Ale) daily and it seems to be
taking an a very strong fruity smell. I'm thinking this might be due to excess hot weather.
I am at day 11 in fermentation. Is there any anything I can add, either now or during bottling, to bring the fruitiness
back down a bit ?

Any Ideas ?

[bullfrog]

At this point, your only friend will be time. Leave the brew to mature for a while and you should notice a considerable reduction, if not complete dissipation, of your fruity esters. That's what I experienced in the brews that I did before realising that temperature control, even if rudimentary, makes all the difference in the world.

[chadjaja]

How hot was it the first 5 days? Most of the fusel etc is created at the start of fermentation and the temp going up a bit later on is less of an issue.

Its damn hot though here in Melb. I used to find that that the coopers pale needed at least 2-3 months in bottle till it was a decent drop anyway.

[warra48]

Yep, definitely sounds like the after effects of fermentation at too high a temperature.

One of the best bits of gear I bought was a TempMate from Ross (CraftBrewer). Works a treat, and temperature controlled fermentation gives the quality of your brews a real kick along.

[drsmurto]

Once the esters and fusels get in there they aren't going anywhere.

Keep the temp in the 18-20C next time.

[Bizier]

Once again, the ABSOLUTE BEST investment in homebrew is a temp controlled fridge.

I am ceaselessly amazed by people with keggerators and no temp controlled fermentation to speak of.

[chadjaja]

When two fridges/freezers aren't an option I know I'll still choose the kegerator as I can pretty much get ale temps spot on year round in my house and even lager temps in winter if needed in the garage.