What compounds are commonly associated with off-flavors if fermentation temperature is too high?

The compounds commonly associated with off-flavors when fermentation temperatures are too high are esters and phenols. When yeast ferments at elevated temperatures, it becomes more active and produces a variety of byproducts in larger quantities. Esters, which contribute fruity and floral notes to beer, can become overpowering and lead to an imbalance in flavor. Similarly, phenolic compounds can impart clove-like, medicinal, or even plastic-like flavors, which are often undesirable in various beer styles.

Understanding yeast behavior at different fermentation temperatures is essential for brewers. High fermentation temperatures can accelerate yeast activity, hence increasing the production of these compounds. Striking a balance between fermentation temperature and the desired flavor profile is crucial for achieving the intended characteristics of the beer.