*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Very strong alcohol taste to beer
Reply
 
LinkBack Thread Tools
Old 01-20-2011, 11:05 PM   #1
shoestealer17
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Fort Worth, Texas
Posts: 116
Liked 1 Times on 1 Posts

Default Very strong alcohol taste to beer

I tasted a Scottish/belgian style ale the other day 1 mth after brewing. It is suppose to be about 8% abv, so I thought it would take longer to age, but, I tasted it anyway and it tasted very strongly of alcohol, almost spirit like, and not much else. I am thinking the beer will take another month or so to age, but is this something that is common with young, highly alcoholic, beer? It is my first batch so I don't know what flavors a young beer might have that can mellow out with time. Is this heavy heavy alcohol flavor a note that mellos over time or does that indicate something wrong with the beer

__________________
shoestealer17 is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2011, 11:07 PM   #2
MalFet
/bɪər nərd/
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,220
Liked 1248 Times on 828 Posts
Likes Given: 567

Default

What temperature did you ferment at?

__________________
MalFet is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2011, 11:10 PM   #3
D0ug
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Portland, ME
Posts: 690
Liked 15 Times on 13 Posts
Likes Given: 23

Default

Yes, the strong alcohol taste should mellow out with sufficient aging. Some times this flavor can be produced by fermenting too warm, especially early in the fermentation. To avoid it, or minimize it in the future, try fermenting towards the lower end of the fermentation range for the yeast you are using. Keep in mind that the temperature in the fermentor can be 5-10*F higher than the ambient temperature too.

__________________
Primary air
Secondaryair
Bottled/Conditioning Botched Flat Belgian Tripple
Drinking 'merc
D0ug is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2011, 11:11 PM   #4
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2734 Times on 1640 Posts
Likes Given: 3485

Default

That's why beers need to age....

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2011, 11:13 PM   #5
shoestealer17
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Fort Worth, Texas
Posts: 116
Liked 1 Times on 1 Posts

Default

I fermented at ~68 deg for 5 days in the primary, then I moved to a secondary for 11 days. They were both in a dark, relatively large, interior closet in my house where the temp should have stayed relatively stable. I am now aging in a keg in the same closet, it has been in the keg about 2 weeks when I tested it

__________________
shoestealer17 is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2011, 11:14 PM   #6
shoestealer17
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Fort Worth, Texas
Posts: 116
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by Revvy View Post
That's why beers need to age....
That's what I was thinking but I have no experience on what flavors mellow out over time
__________________
shoestealer17 is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2011, 11:16 PM   #7
MalFet
/bɪər nərd/
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,220
Liked 1248 Times on 828 Posts
Likes Given: 567

Default

Quote:
Originally Posted by shoestealer17 View Post
I fermented at ~68 deg for 5 days in the primary, then I moved to a secondary for 11 days. They were both in a dark, interior closet in my house where the temp should have stayed relatively stable. I am now aging in a keg in the same closet, it has been in the keg about 2 weeks when I tested it
Okay, just wanted to make sure it wasn't sitting next to your furnace or something. What the others have said is correct. For a big ale like that, count on a lot longer than 1 month. A lot of strong scottish ales get aged for a year or more.
__________________
MalFet is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2011, 11:20 PM   #8
shoestealer17
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Fort Worth, Texas
Posts: 116
Liked 1 Times on 1 Posts

Default

Wow, I hope it doesn't take that long. More aging is what I thought though, but I was worried that my beer just sucked

__________________
shoestealer17 is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2011, 11:32 PM   #9
rocketman768
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
rocketman768's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Evanston, IL
Posts: 1,086
Liked 22 Times on 19 Posts

Default

Quote:
Originally Posted by shoestealer17 View Post
I fermented at ~68 deg for 5 days in the primary, then I moved to a secondary for 11 days. They were both in a dark, relatively large, interior closet in my house where the temp should have stayed relatively stable. I am now aging in a keg in the same closet, it has been in the keg about 2 weeks when I tested it
Only 5 days? Most people leave the beer on the yeast for about 3 weeks to let the yeast clean up the higher "fusel" alcohols you're probably tasting (and esters and other off-flavors). In fact, a long primary is usually better than a short primary, then secondary in my opinion.
__________________
Brewtarget: Free Brewing Software
Brewtarget source code
Donate
rocketman768 is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2011, 11:38 PM   #10
shoestealer17
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Fort Worth, Texas
Posts: 116
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by rocketman768 View Post
Only 5 days? Most people leave the beer on the yeast for about 3 weeks to let the yeast clean up the higher "fusel" alcohols you're probably tasting (and esters and other off-flavors). In fact, a long primary is usually better than a short primary, then secondary in my opinion.
From what I've read that's a highly debated topic, some say that leaving it over 3 weeks produces off flavors. Does the secondary not clean up some of those things
__________________
shoestealer17 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Weizenbock, too much alcohol taste MikeRobrew General Beer Discussion 3 01-02-2009 02:22 AM
non-alcohol beer Gumbys_Brew General Beer Discussion 6 11-04-2008 01:51 PM
Strong Clove/Banana Taste.. ScoutMan General Beer Discussion 4 02-04-2007 04:20 PM
Perception of Alcohol 'taste' zoebisch01 General Beer Discussion 10 12-19-2006 12:54 PM
Barley wine or strong beer Dark_Ale General Beer Discussion 9 01-17-2005 07:16 AM