bottled my beer today!

Ok so I bottled my beer today. Of course, I took a little sample for my fg, and to taste of course. I have two questions. First, it had either a really spicy taste, or it taste like alcohol. Either way, will that mellow out with some time? Second, I had some funky stuff around the fruit, see pic. Is that ok, or should I not drink any more of that batch? Thanks.

what style were you shooting for?

homebrewertodd said:

Ok so I bottled my beer today. Of course, I took a little sample for my fg, and to taste of course. I have two questions. First, it had either a really spicy taste, or it taste like alcohol. Either way, will that mellow out with some time? Second, I had some funky stuff around the fruit, see pic. Is that ok, or should I not drink any more of that batch? Thanks.

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=45092"/>

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=45091"/>

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=45092"/>

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=45091"/>

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Human pathogens are not known to proliferate in the presence of alcohol... Secondly, what kind of beer did you try to make?
Since I can see fruit, and you described spicy like it's a bad thing I'm going to go out on a limb and say it's a wheat beer. If so I believe your tasting young beer character that will dissipate in a few weeks of bottle conditioning.
It could still taste like crap though... Especially if it's infected. Good luck. Jus gotta wait now.

For what it's worth, I've had mixed luck with hot alcohol tastes mellowing over time. My first batch (a hefe that fermented too warm) tasted pretty awful after three weeks in the bottle. Over the next month it developed into a really solid beer. That rubbing alcohol flavor actually diminished to the point that the other, less potent flavors came out, and now it tastes like tart banana bubble gum.

I also had a batch with a similar off flavor that definitely mellowed over time but (at least so far) never got to the point of being a decent brew.

I'm not sure if it's the same flavor you are describing. If it is, time will definitely help, but better temp control was the ultimate solution in my case.

Not saying spicy in a bad way, but it was strong. The yeast I used gives a spicy flavor I'm just asking if it will mellow with time. I know its a long way from being done. It's a holiday ale, and the yeast is wlp545.

homebrewertodd said:

Not saying spicy in a bad way, but it was strong. The yeast I used gives a spicy flavor I'm just asking if it will mellow with time. I know its a long way from being done. It's a holiday ale, and the yeast is wlp545.

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That's cool... Holiday= spice. It's style that us almost always spiced and yes, it will probably mellow with time. The hops will back down a bit and the spice as well but usually a month after it's carbed before you notice it ( if you can keep it around that long)
I don't like spiced beers as a rule but if it's done properly -in my opinion, it is best spiced when the drinker cannot identify the spices involved. If they can, then you've gone too far ( but that's a personal opinion ).

unionrdr said:

It looks like some of the fruit started growing fir. I'd be concerned about that part myself.

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I agree. That kinda looks like mold

No fur growing around the cherries. It almost looks like yeast rafts clinging to the cherries. Also, it looks like the yeast reactivated because I had more in the bottom of that bucket than the other bucket that had no cherries.

unionrdr said:

It looks like some of the fruit started growing fir. I'd be concerned about that part myself.

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Agreed. Definitely looks like mold on some of them (the white ones.) The tan ones look like clinging yeast rafts.

OP: If the beer tastes OK, then I'd drink it. If it tastes off, then don't.

Ok, no furry stuff when I took the top off, no fur. What was there, I don't know, but it wasn't fur.

unionrdr said:

It looks like some of the fruit started growing fir. I'd be concerned about that part myself.

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I'm surprised to hear this coming from someone who obviously knows a tun (sorry couldn't resist that one) about brewing.

Please correct me if I'm wrong, but I was just reading the infection thread and it seemed like most nubs would freak out about mold and most vets would say something like "just rack out from under it and it will still be great"

And that's exactly what I did. The pic was what's left after I racked out from under it. But I maintain there was no fir floating on top of that. It might have been some type of mould, But I don't think I'm gonna worry to much about it. I did sample some of it, and I'm not sick, so we'll see what happens.

Still gonna work on my next batch. Gonna call it chocolate covered banana porter. Yummy!!