ddwill

Recipes 

So I wanted to brew a holidayesc beer with apples, cinamon, etc. Mash smelled great, when I opened the primary fermenter after a week it smelled awesome. Now after a week in the secondary and into the bottles the aroma has weakened. Also, I chilled one bottle for an hour to see what it tasted like, and I thought that it tasted bland. Obviously there was no head as it had been bottled for an hour. Any thoughts on the carbonation picking up flavor, or am I stuck with weak tasting stuff?

Boston Brew Guy

Recipes 

I am not too familiar with a beer like this, but in general flavors will greatly change during bottle conditioning. I would expect it to get better.

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brandona33

Recipes 

I did a similar brew using the base of a cider, but used a nottinghams yeast. It had a slight apple flavor, but you could really taste the ale finish from the yeast. The next batch I backsweetened with splenda and it helped the apple come thru better. There are threads here where people have talked about using apple juice concentrate to bottle for carbing + stronger apple flavor.

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malkore

Recipes 

how cold did you get the bottle?

ice cold beer/cider = no aromatics. good beer typically isn't served warmer than about 38-40F...and some beers are served up to 60F (Guinness anyone?) to accentuate the malt aromas and hop aromas, which in turn enhance the flavor since smell is 70% of flavor perception.

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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

Brooklyn-Brewtality

Recipes 

fixed.......

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Kegged: Citra IPA
Bottled:*empty*
Fermenting: Dusseldorf Alt
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ddwill

Recipes 

Thanks for the feedback, to be specific, I used malt, as well as apples as a base, I was hoping that the apples would give it some flavor but not too much. I am therefore worried because I do not get very much malt flavor either. As to the temperature question, well after the primary fermenter it was strongest in aroma, so I am wondering if perhaps this is the beer where the least it ferments the better.