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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Carbonic Bite on a Rochefort 8 Clone
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Old 07-23-2007, 04:09 PM   #1
gERgMan
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Default Carbonic Bite on a Rochefort 8 Clone

Hey All-
So, it has been almost two months since I brewed a Rochefort 8 clone (Belgian strong dark ale). I threw a bottle in the fridge for a few hours and then cracked it open. Upon tasting, it was very good, flavor wise. Could make out some strong estery and banana scents. However, it seemed to have a carbonic bite to it. Not exactly pleasant, but a little swirl here and there seemed to get rid of it as it warmed up. I had it bottle conditioning for about 4 weeks at 75F. I then moved it to our basement where it is 60-65F, but has crept up to almost 70F during the summer months. I placed it on the floor, assuming the floor would hold a temp closer to 60-65F than the air would.
Do people think this may be overcarbonated? Will the carbonic bite mellow with more age? Should I have not placed it in the refridgerator for so long? Curious as to what people's take is on the whole "carbonic bite" issue. Thanks!

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Old 07-23-2007, 06:41 PM   #2
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If you feel the bite is there then it is over carbonated and it won't go away with age. You can control it by reducing the amount of priming sugar/DME you use when you bottle it. The conditions after bottling won't affect the final level of carbonation - unless you move them into cold storage and force the yeast to go dormant. This is one more reason to keg - wish I had the $ and the room...

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Old 07-23-2007, 07:03 PM   #3
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If you can pour more aggressively without gushing, that will help pull some of the excess CO2 out and mellow it a bit.

I had a batch like that (when I bottled) and ended up popping all the caps off, letting the batch sit for about 1/2 an hour and then recapped.

That helped but it was a PITA.

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