I would like to tame the esters and phenols I am getting from my Belgian Golden Strong beers. I am successfully attenuating but I think it is at the cost of really driving the esters, plus I am getting acetaldehyde. What are people’s thoughts about how I can improve? By way of background, I am brewing this recipe over and over in order to improve my processes. I am doing 2 gallon batched, all grain, using sous vide to hold temperature in a three step mash: 131 10 mins, 146 60 mins, 155 30 mins, mashout for 10 minutes. Recipe: 78% Belgian Pilsner 13% Invert sugar from regular table sugar 4% Melanoidin .5 oz Styrian Goldings at 60 mins .25 oz Saaz at 30 mins and 5 mins. OG 1.077 FG 1.008 9% WLP570 (my pitch rate has varied and this could well be the issue from what I have read. If anything, I have over-pitched). Oxygenate via shaking and then 20 seconds oxygen with a stone. Pitch at 64 and slowly rise up to 78 or 80 by day 5 or 6. Let sit in primary for two weeks, bottle carb with sugar drops, and then sit for a couple weeks. The beer comes out brilliant, well carbed, the alcohol isn't too hot, but just too many esters. I like the clove in the phenol.