chandlervdw
Member
So, I tried to make an all-grain belgian golden strong using 2-row, table sugar, saaz hops and Wyeast 1388. I had some issues with mash temperature being a bit too high but then it ended up fermenting well and dropped down from 1.082 to 1.007. BUT, I realized after the fact that I had started fermentation at 68°F and bumped it up to 80°F over the course of a week. I was supposed to start at 64°F. So, basically I created a bunch of phenol alcohols and it tastes really "rubbing alcoholish."
I know that Belgians are usually aged for a long time. My question is, how long it would take to age this for those hot alcohols to mellow out, or if they even would. If I do age it, how long and at what temperature?
Otherwise, I might be trying to convert this brew to liquor.
I know that Belgians are usually aged for a long time. My question is, how long it would take to age this for those hot alcohols to mellow out, or if they even would. If I do age it, how long and at what temperature?
Otherwise, I might be trying to convert this brew to liquor.