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Old 02-20-2009, 02:53 AM   #11
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Originally Posted by novabrew View Post
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.
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Old 03-05-2009, 10:25 PM   #12
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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.

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Old 09-11-2013, 08:36 AM   #13
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The yeast does not have the attenuation.

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