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-   -   "Alchohol"y flavor (http://www.homebrewtalk.com/f36/alchohol-y-flavor-217481/)

chiefbrewer 01-12-2011 09:04 PM

"Alchohol"y flavor
 
Well, as I figured, my mistake of pitching my yeast into 100degree wort has resulted in an "alchohol" flavor. My question is, will conditioning mellow this out, or am I stuck with it?

edit: It also some some butterscotch'y smells and flavors..also a product of high temp fermentation.

Toga 01-12-2011 09:30 PM

I would imagine your problem is temp related however high alcohol content ales will have a bit of a sharp alcohol taste to them when still young. What was OG and FG?

chiefbrewer 01-12-2011 09:34 PM

Quote:

Originally Posted by toga (Post 2546595)
i would imagine your problem is temp related however high alcohol content ales will have a bit of a sharp alcohol taste to them when still young. What was og and fg?

1.054-->1.010

samc 01-12-2011 10:24 PM

100F is trouble unless you brought the temps down from that very fast. If it's not at least 6 weeks from brew day, I would not panic and wait it out. Then reevaluate the situation, if it has cleaned up a lot you may be ok.

chiefbrewer 01-12-2011 10:36 PM

Quote:

Originally Posted by samc (Post 2546734)
100F is trouble unless you brought the temps down from that very fast. If it's not at least 6 weeks from brew day, I would not panic and wait it out. Then reevaluate the situation, if it has cleaned up a lot you may be ok.

In the fermentor 12/23...Bottled 1/3...so it's been 20 days. I'll just let it condition awhile longer. This was my first sample bottle since the 3rd.

joety 01-12-2011 10:56 PM

That's a bit quick to the bottle. I would have let it mellow longer.

As far as pitching that high, I'm more curious how quickly it dropped and to what temp. Normally you don't pitch that high as you don't want to shock the yeast. If you can bring it down to the range you are looking for in 12 hours (maybe even longer), I doubt you will affect the flavor.

El_Exorcisto 01-12-2011 11:02 PM

Next time, skip chilling and put it i a sealed (not airlocked, sealed) bucket right from the kettle. The next day when it has chilled down to pitching temp, pitch your yeast. Your beer may come out a touch hazier, but it will taste fine and be contaminant free. It will also mitigate the hot-pitching boozy flavor. I know, been there, done that.

chiefbrewer 01-12-2011 11:07 PM

Quote:

Originally Posted by joety (Post 2546811)
That's a bit quick to the bottle. I would have let it mellow longer.

As far as pitching that high, I'm more curious how quickly it dropped and to what temp. Normally you don't pitch that high as you don't want to shock the yeast. If you can bring it down to the range you are looking for in 12 hours (maybe even longer), I doubt you will affect the flavor.

It was down to 68 within 18 hours.

joety 01-12-2011 11:44 PM

Quote:

Originally Posted by chiefbrewer (Post 2546851)
It was down to 68 within 18 hours.

That's not so bad. Give it a few weeks and let us know if it mellows.

maida7 01-13-2011 12:10 AM

If it's got a hot alcohol flavor it could take over a year for it to fade.


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