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Old 09-21-2010, 03:08 AM   #1
azingsheim
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Default Belgian with possible off flavorHey

Hey gang, Made a Belgian Trappist ale and have a situation. 7 days primary, 4 weeks secondary. Trappist style, 6 lbs. pilsen lme, 1 lb. clear candi sugar, 3787 wyeast Trappist yeast. Bottled with standard amount of priming sugar and bottled 2 weeks ago saturday. opened 1 up just to check it out after 7 days ( i know early, but just checking) and the beer had a very wierd "boozy" harsh aftertaste to it.

I am by by no means an expert on Belgians and was looking for something new and tried it. The initial taste of the beer is ok, a little sweet with some banana and clove, but this aftertaste comes out of no where. Will this go away? Is this how this style shuld be? Thanks.


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Old 09-21-2010, 07:07 PM   #2
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Yeah, that aftertaste should mellow with time. Belgians often take a WHILE to age right; I have a belgian golden heavy that I aged for three years before it hit its prime.


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Old 09-22-2010, 12:32 AM   #3
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WOW. Guess I won't be drinking this horse for awile. Like I said it was good, just a little off with that floavor.
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Old 09-22-2010, 12:44 AM   #4
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Could still be a little yeasty after only a week in the bottle. Belgian yeast tend to produce slightly larger amounts of higher order alcohols.
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Old 09-22-2010, 01:46 AM   #5
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Only seven days in the primary? Seems a little fast to me. I'm sitting on a Belgian Golden Strong that's been in the primary for three weeks. How did you add the sugar; in the boil or a few days after pitching?

I'll secondary this for another two weeks before bottling and then letting it sit for at least two months before trying a bottle.
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Old 09-22-2010, 09:34 PM   #6
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With 6lb LME and 1 lb candy sugar your OG was probably low to mid 1.050's right? That would probably put you in the realm of a belgian table beer. For the lower gravity belgian your current timeline seems about right. I did one with a similar recipe and at 6 weeks from brewing it was pretty good.

What temps did you ferment at? Fusel alcohols can occur when the temps are too high. From what I have read they may not age out very easily.

That being said seach Revvy "of patience and bottle conditioning". Give it a few weeks and try another, I think you will be pleased.
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Old 09-23-2010, 02:12 AM   #7
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i did ferment well under the max temp. OG was about 1.053. My basement was about 68-70 degrees, but I kept it in the swamp cooler the whole time. I think I was just over reacting to it being a little green.


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