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Old 12-23-2013, 03:57 PM   #11
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Atleast you didnt bottle it and then realize it's bad.

I made an ale last year, did all the work including bottling it.. 2 weeks later was all excited to crack one open.. tasted it.. and it was sour

No, I did bottle it. It's been conditioning for a couple weeks and I just cracked open my first one last night. I knew it was going to be strong when I bottled it, but was hoping it would mellow after carbonating. I think I'll take everyone's advice and let it sit for a year and see what happens.
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Old 12-23-2013, 09:23 PM   #12
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No, I did bottle it. It's been conditioning for a couple weeks and I just cracked open my first one last night. I knew it was going to be strong when I bottled it, but was hoping it would mellow after carbonating. I think I'll take everyone's advice and let it sit for a year and see what happens.
Well I wish you the best of luck. Opening 2 cases of what was supposed to be amazing homebrew and dumping it down the sink is depressing...
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Old 12-24-2013, 02:02 AM   #13
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I had the same exact thing with cloves in an Imperial Pumpkin. I used 1/2 the recipe, still came out too strong. 4 months later, it's remarkably better. This may be the last time I use clove, just not a big fan.

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Old 12-24-2013, 02:11 PM   #14
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Don't ever dump a beer! I think I'd brew another spice free batch and mix them at drinking time or like was mentioned previously, Just give it a year.

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Old 12-24-2013, 03:20 PM   #15
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I don't think it's possible to fix "sour" beer.. and mixing it with another beer is just going to bring the other beer down in my opinion

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Old 12-24-2013, 03:37 PM   #16
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Ok... rotten beer is one thing. Over spiced beer is a whole other animal. I overshot the coriander ibn a wheat beer and it was not good but several months later it mellowed nicely!

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Old 12-24-2013, 04:10 PM   #17
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Don't dump it! I did a pumpkin beer too that tasted only of cinnamon after 1 month, but tasted really good around month 3. Spice flavor will go quite fast.

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Old 12-24-2013, 04:31 PM   #18
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My x-mas ale uses 1/4 tsp to 1/2 tsp of each of the spices (cinnamon, cloves, ginger, nutmeg) at the end of the boil. The result is a good malty brew w/ subtle spices. It is easy to over do it.

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