Too much ester!

I recently made a batch of Kolsch that ended up having a Very, very strong pineapple aroma.  Apparently it fermented much too warm initially (74+ for 11 days) despite lagering at 38 degrees for 3 weeks.
Does anyone know how to reduce the estery-ness of this beer? I think otherwise it'd be fine. I've heard that aging is about the only thing you can do.
Help!

The only thing that I can think of would be aging.

When your primary is that high you will always get that fruit ester.  I like it ;D but I know not everybody does and you do not want it in some styles.

Don

I'm so sorry to bring up an extremely old thread, but I jumped in my seat as I read your problem because I literally have the same issue as you did.  I fermented my kolsch at 68 degrees, and I'm getting that same over-estery pineapple aroma, which is somewhat unpleasant.  The taste is absolutely fantastic, but the aroma... How long do you think I would have to age this beer to get the aroma to be at an appropriate level, a few months?