High Ferm Temp F'd my beer. Help.

Don't give up on it. Especially an imperial stout. If you don't like the taste put it in the back of the closet and forget about it. 6mo later try one again and if you still don't like it, back in it goes. The flavors may mellow a bit in the next few weeks so the DIPA may not be a lost cause either.

 

You could try krausening it... e.g. adding freshly fermenting wort+yeast to both fermenters. Acetaldehyde (Green Apple) and Diacetyl can be cleaned up a bit after fermentation is done, but if your beer is as over the top as you say it is, krausening may be your best bet to reduce the off flavors, and even then, it might not scrub them all.

Bottle conditioning may scrub a little bit of them away as well, as will time...

 

I wouldn't use the fermenting wort unless they are the same type of beer. Make a starter from DME or your last runnings from the new beers, pitch yeast, and let it get to high krausen then dump it all in. Maybe 1-2L each.

 

You could try blending it. Age the 'ruined' batch for 6-12 months, meanwhile brew a barleywine or something else that will age well and age that. A year from now, try blending them in different proportions and see how it is. You got nothing to lose, unless you just don't have the storage capacity.

 

Off flavors from yeast are tough to get rid of when they are prominent like you describe. Put it away for a while like others have suggested, but be fully prepared for it to not get better. Mos likely if you feel it's bad now, it'll be just as bad in a year. If you're truly against wasting that much beer, I would do as Mlucky says, and blend small amounts into other beers. Personally, I'd just get rid of it and start over though.

 

This is what I'd do, and have done in the past. 1-2L is a good amount, and not really enough to take over the flavors of your beer, especially if its DME + yeast. After krausening, give it some time to clean up as well, and it should at least bring the beer to the point of being drinkable.

 

Yep. Use 1056\001

 

This is the first thing that sprang to my mind. I posted about a diacetyl issue a few weeks back with a pils. I made a fresh starter (only with ale yeast because that's what I could get), pitched it after the yeast got going. I kept it at moderate ale temps for ~2 weeks. Tasted it today. Diacetyl gone. Now I can lager.

 

Not to rain on the parade, but i tried krausening a beer that was pretty heavy w/ diacetyl- Didnt make any difference. I let it sit in the keg for about 8 months before i finally just dumped it. Ive also had beers with light diacetyl that was detectable at about 5 weeks, and by the 10 week mark, it was gone. I dont have enough kegs to let one brew sit for to long, so Ive had to fully or partially dump 4 brews in the past couple years. Ive found sometimes its best to just cut your losses and brew more.

 

I was ready to do this as well, but for the price of DME and a packet of dry yeast, my fortunes changed. It is worth noting that there are bacteria that will produce diacetyl and will not clean up after themselves. However, I would suspect that this is not your problem if you are comfortable with your sanitation process and if you regularly brew beers that don't have this problem.