[quote=“mdweil”] When you say off flavors, can you explain what that means?
The most likely is fusel alcohol, which has a strong burning sensation when drank (like liquor). Warmer temps also causes the yeast to produce esters, which at times can be wanted in beers. As yeast ferments it produces heat. So, if your ambient ferm temp is 70*, likely your beer was actually fermenting at 75*.
Is there any way to salvage this batch?
The off flavors are already there. However, they can age out given enough time. Fusels rarely age out IME. I’m sure your beer will be fine. Is it the best you could make? Prob not but we all have to learn. Also, in the end your beer wasn’t THAT warm so likely the off flavors won’t be overwhelming.
When do you recommend I transfer to the secondary?
Oh boy! Whether to do a “secondary”. (I use quotes as a secondary is when you actually add fermentables and you are just using it as a bright tank) is a matter of debate. Personally, I use one everytime as I see my beer clear quicker. Experiment and find what works best for you. If it were me I would primary for 2 weeks, add dry hops to secondary, and rack your beer on top. Bottle in 10 days.