Dear yeast experts:
I am beginning to gain a deep appreciation for temperature control during primary fermentation. (At the same time, I am quite intrigued by the Belgian habit of cropping at high Krausen, and reintroducing the primary yeast at bottling to achieve higher attenuation). My question involves the off flavors that come from primary fermentation at too high a temperature. Not the fruity flavors, but the ones that taste like solvent. I have read many sources that deal with the topic of preventing these flavors, but I would like to know…will any amount of aging (or any other procedure) get rid of them? Do they fade over time?
Thanks for your input.