Hello, HBT! Long time listener, first time caller.
Before anything else, I'd like to thank all the members here for all the wonderful information I've found on this forum, especially those who took the time to write up the guides and stickies that I have found totally invaluable in the research I did on the way to attempting my first brew.
Speaking of which -- that first brew is just about ready to bottle, and I've got a question. I took a hydrometer sample the other night; my package of WY3711 had taken it from an OG of 1.053 down to 1.005 over the course of a week. Of course I had to taste the sample, and it was delicious However....
It was just a teensy bit hot and alcoholic on the finish. Hardly noticeable, but it was there. My question is, is this something that I should expect to mellow out after it does some secondary fermentation in the bottle? Is it just because the beer is still young, or did I mess something up?
I also have a related question about the yeast. I made a mistake when pitching them in that I totally forgot to take them out of the fridge early and tossed them in the wort when they were still pretty cold. I warmed them up for 10 mins or so, but that's all; I just didn't think about it until after I did it. Could stressing the yeast out with that temperature change have contributed to the hot taste? Or is that more a function of temperature than yeast stress? Or is it just normal? I have heard of people pitching cold yeast on purpose before, but I wasn't sure what the effects might be.