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Old 04-04-2009, 09:23 PM   #1
BrewMunster
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May 2008
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Anyone have any tips or techniques on how to blend in the alcohol so that it

isn't the most noticeable thing in the beer. Or is it really all in how the recipe

is made?

 
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Old 04-04-2009, 09:31 PM   #2
hopsoda
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What? like adding gin to a brew to up the alc%? explain?

 
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Old 04-04-2009, 09:31 PM   #3
homebrewer_99
 
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If you can taste alcohol then it fermented at too high a temp.

Try blending some with a bitter brew about 50/50 to start and adjust from there.

Once you get your ratio right then just mix them in a pitcher before serving to your guests...call it a "Special Blend"...
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Old 04-05-2009, 10:11 PM   #4
BrewMunster
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So the only reason why you can taste the alcohol in the beer is because it fermented

at too high of a temperature?

 
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Old 04-05-2009, 10:40 PM   #5
david_42
 
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Also, beers over 8% ABV can have an alcohol taste, regardless.
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Old 04-05-2009, 10:40 PM   #6
Yooper
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Quote:
Originally Posted by BrewMunster View Post
So the only reason why you can taste the alcohol in the beer is because it fermented

at too high of a temperature?
Either that, or it's too high in alcohol for the style. Even a high ABV barleywine (which must be aged before drinking, to smooth it out) doesn't taste too "hot" after it's ready. A nicely balanced beer tends to not have a alcohol taste to it.
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Old 04-06-2009, 02:34 PM   #7
Cpt_Kirks
 
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The higher temps cause the formation of fusel alcohols. They tend to have a slight "sweet" taste, or a slight "chemical" taste. In high percentages, they can cause bad headaches ("pop skull").

In lighter beers, high levels of alcohol can be tasted easier. In heavier styles, higher alcohol is easier to "hide".

 
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