[weazletoe]

I  all my previous years brewing fermentation temp control was not and issue for me, as I had a dedicated fermentation chamber. I never gave it a second thought. Set the thermostat at 63° and didn't look back. Since I got back in the brewing game here at my new condo, I've fermented in the downstairs 1/2 bath. I closed the heat vent off and stayed at a consistent 65° in the winter. Summer is here now. Sunday I brewed Chocolate Starfish porter, with US-04 at an SG of 1.052. Not thinking twice about temperature, I put it in my bathroom and let it go. Today.... I'm at 1.013!!! The chocolate is there along with all the other nice flavors I wanted but so are the fussels. Will they fade over time?

[Andy Farke]

They might mellow a bit, but will probably stick around overall (sadly). I had an issue with a recent IPA, where my temperature control got disconnected by accident for <24 hours, and the resulting fusels held on for the entire keg. :-(

[ethinson]

I think it could depend on the yeast.  I've had some fusels come off Belgian yeast that then did "age out" but it took a long while, almost a year for one batch, about 6 months for another. I'm sorry that I can't tell you how that will go with US-04, never used that yeast.  I have no form of temp control and thankfully the only time I've had that problem was with Belgians, and they are supposed to age some anyway. 

Hopefully it fades!

[Andy Farke]

With the various English ale dry yeasts I've used over the years (e.g., Nottingham, US-04, etc.), the fusels tend to mellow but are still there.

On the other hand, I would encourage weazeltoe to age this a month or two and see what happens. A porter is robust enough that it can stand up to many off flavors.

[denny]

Fusels will often age into esters.  Keep your fingers crossed.

[Stevie]

Fusels can break down into esters with time. The high ferm temp saisons that I prefer to bottle show fusels and excessive heat at first but become deliciously complex as they age.

[weazletoe]

On the other hand, I would encourage weazeltoe to age this a month or two and see what happens. A porter is robust enough that it can stand up to many off flavors.

For sure. Even before the screw up I planned on a good two month secondary. I'm really hoping it will fade. I've  also used US-04 in all my porters and it's always treated me well. Fingers crossed.

[Pastamassima]

I had the same problem with a saison I brewed last year. It was a big fusel bomb. I kept it outside in the hot, then cool, then cold, and now warm weather and served it a few weeks ago. People were impressed. Said it was a lovely barleywinelike saison.

I'm OK with that.

Christophe