Fast Fermentation

Then perhaps homebrewing is not a suitable hobby.

 

The last beer I brewed that was this big blew the lid off my primary. Check your seals.

 

I often thank the stars that I wasn't cursed with a penchant for 18 year old Scotch.

 

Cook with it, maybe? Perhaps the fusels will evaporate out as it cooks. Despite what passes for conventional wisdom, just because you wouldn't drink it doesn't mean you can't cook with it, assuming, of course, it's not funky or otherwise 'spoiled'. As long as the beer behind the heat is good, i'd recommend this 'lemons to lemonade' solution. I had a half keg of Stout turn sour a few years ago. I've used it in virtually every chili, stew, or soup I've made since then.

 

Don't know that they will. There are a few mitigating actions you could try. I've been led to believe that oxidizing the beer will 'fix' it. You'd be replacing one flaw with another, but the other is, perhaps, less problematic. I have a DIPA with this problem. Since I'm not short of kegs right now, I decided to ignore it for a year or so on the off chance that it improves with age. My hopes are not high. Bottom line is that I don't think you'll ever be particularly proud of this beer.

 

I had an ESB not carbonate (because I f'd it up, lol). Made great cooking beer tho.

 

If it tastes ok other than some alcohol, I would let it sit a few weeks then dryhop the shit out of it. That is me, nothing scientific to see here.