Fermented too hot.

Interesting. I've read quite a few (pretty technical) threads on the question of whether Brett can clean up fusels, and the general opinion seems to be that it can. I agree it doesn't necessarily make bad beer good, but if the only bad thing about this stout is that it has a lot of fusels, maybe it'd work? Obviously wouldn't be the beer it was supposed to be, but might turn out delicious anyway.

 

In short, the issue with Brett "cleaning up" anything, is that most of these situations are esterification and transesterification reactions, which are equilibrium reactions. Once said equilibrium has occurred, the reaction ceases, so if there is enough of the substrate to begin with, it probably won't be enzymatically transformed/degraded to a level that is below threshold. An exception is how it deals with something like isoamyl acetate, in that it completely hydrolyses it. That doesn't happen very often, though.

 

I did the same thing with a hefe once (85 degrees for 48 hours), and it ended up placing in a homebrew competition.You have nothing to lose, so I'd just let it be and see how it tastes after some time.

 

The truth here is that only you can decide. No one on the internet can tell you what to expect or how good or bad it is without having seen the entire process. That said...

A lot of the highly regarded barrel aged stouts these days have a significant amount of fusels. I actually think that a lot of drinkers can’t distinguish bourbon from fusels and that a well brewed beer these days can frequently be knocked for not having “enough bourbon” when really it’s just that drinkers are looking for alcohol heat. That is something I think about frequently these days actually.

 

Veeeery interesting! I learn something new in this forum every day. Thanks for that insight.

 

I don't think I would reuse yeast from a 9% beer. But if you do it, I'd be interested in hearing how it performs.

 

As long as you control your temperature, I'd agree that you should be fine reusing this yeast.

 

I think that I'm one of the few people that think that most BBA stouts have WAY too much bourbon character. Kinda like how so many spiced beers overdo it on the spicing. A little bit, in either case, goes a long way. IMO, you're looking for some added complexity of flavor and not for the spirit (or spice) to completely take over the beer. Like I said, though, I don't think many people share my opinion about those things, and instead want to be hit over the head with the spirit.

 

Thanks for the update TooHop. I wonder if you saved some samples for later comparison.
Good luck!

 

Well done, grasshopper.

 

Another option is to freeze and strain it, but too late.