Dammit!!! Temp skyrocketed to 29c with s-04!!!

[Monkhouse]

This should be fuller bodied so you might like it more?

Possibly

 

[Jim Brewster]

What was the first batch like to justify the drain treatment?

It had a weird off taste like banana, but not in a good way like you get in a wheat beer. Just didn't go well in a Saison, took away from the crispness. I considered leaving it to condition but then spontaneously poured then all into the sink

 

[Monkhouse]

No mercy eh

 

[Monkhouse]

So I took a sample of the stout to try today (one week in primary) and it smells good and tastes ok but I did note a kind of tart aftertaste, could only really describe it as a twang. I’ve read on other forums regarding people fermenting s04 too high and getting this tartness with all styles of beer. Has anyone here experienced this and is it likely to fade with carbonating and conditioning in the bottle or intensify?
Cheers

 

[Sadfield]

It's just the character of the yeast, so I doubt it'll change much. It's a long time since I've used S04, I found it had that flavour above 18-19c, but don't recall it fading. Although you probably are tasting more yeast in suspension at the moment.

Sounds like you've a pretty good beer considering the over heating issue.