Newest Threads

**rocketman768** · 02-20-2009, 02:53 AM

Quote:

Originally Posted by novabrew

I know some claim that the "hot" taste will not go away with age. However, my first batch ever (APA) fermented a very warm temperatures and had a distinct fusels taste that many have described and virtually disappeared after about 4-5 weeks in the bottle. Really weird--it was almost like it happened overnight.

Palmer says the yeast will convert fusels into esters when conditioning.

**rocketman768** · 03-05-2009, 10:25 PM

The hot alcohol taste is now barely perceptible, and the roasted (burnt) flavor from the chocolate malt is subsiding too. Now I notice an increase in a metallic flavor. Several dark beers I've bought have been metallic to the point that it was like sucking a penny, but I just figured it was due to the copper kettles or whatever they use. However, I think it must be something else since mine is developing the same flavor.