Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > "Alchohol"y flavor
Reply
 
Thread Tools
Old 01-12-2011, 10:04 PM   #1
chiefbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2006
Location: Flowery Branch, Georgia, Georgia
Posts: 87
Liked 1 Times on 1 Posts

Default "Alchohol"y flavor

Well, as I figured, my mistake of pitching my yeast into 100degree wort has resulted in an "alchohol" flavor. My question is, will conditioning mellow this out, or am I stuck with it?

edit: It also some some butterscotch'y smells and flavors..also a product of high temp fermentation.


__________________
Primary: American Pale Ale
Secondary:
Currently Drinknig:
Up Next: Coffee and Cream Stout
chiefbrewer is offline
 
Reply With Quote
Old 01-12-2011, 10:30 PM   #2
Toga
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Michigan
Posts: 855
Liked 50 Times on 44 Posts
Likes Given: 5

Default

I would imagine your problem is temp related however high alcohol content ales will have a bit of a sharp alcohol taste to them when still young. What was OG and FG?


Toga is offline
 
Reply With Quote
Old 01-12-2011, 10:34 PM   #3
chiefbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2006
Location: Flowery Branch, Georgia, Georgia
Posts: 87
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by toga View Post
i would imagine your problem is temp related however high alcohol content ales will have a bit of a sharp alcohol taste to them when still young. What was og and fg?
1.054-->1.010
__________________
Primary: American Pale Ale
Secondary:
Currently Drinknig:
Up Next: Coffee and Cream Stout
chiefbrewer is offline
 
Reply With Quote
Old 01-12-2011, 11:24 PM   #4
samc
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2008
Location: Portland OR
Posts: 5,423
Liked 60 Times on 56 Posts
Likes Given: 29

Default

100F is trouble unless you brought the temps down from that very fast. If it's not at least 6 weeks from brew day, I would not panic and wait it out. Then reevaluate the situation, if it has cleaned up a lot you may be ok.
samc is offline
 
Reply With Quote
Old 01-12-2011, 11:36 PM   #5
chiefbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2006
Location: Flowery Branch, Georgia, Georgia
Posts: 87
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by samc View Post
100F is trouble unless you brought the temps down from that very fast. If it's not at least 6 weeks from brew day, I would not panic and wait it out. Then reevaluate the situation, if it has cleaned up a lot you may be ok.
In the fermentor 12/23...Bottled 1/3...so it's been 20 days. I'll just let it condition awhile longer. This was my first sample bottle since the 3rd.
__________________
Primary: American Pale Ale
Secondary:
Currently Drinknig:
Up Next: Coffee and Cream Stout
chiefbrewer is offline
 
Reply With Quote
Old 01-12-2011, 11:56 PM   #6
joety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
joety's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Germantown Wisconsin
Posts: 1,449
Liked 17 Times on 15 Posts
Likes Given: 19

Default

That's a bit quick to the bottle. I would have let it mellow longer.

As far as pitching that high, I'm more curious how quickly it dropped and to what temp. Normally you don't pitch that high as you don't want to shock the yeast. If you can bring it down to the range you are looking for in 12 hours (maybe even longer), I doubt you will affect the flavor.
__________________
Conical 1 - Just cleaned out.
Conical 2 - Empty
Carboys - None

Secondaries - None
Lagering in Kegs - Bavarian Dunkel

Kegged: Belgian Dirty Blonde Trappist Ale, Forbidden Fruit IPA, Double Chocolate Stout, Bourbon County Stout, BLC
Bottled: Oaked Bourbon Porter
Planned: Looking for ideas
joety is offline
 
Reply With Quote
Old 01-13-2011, 12:02 AM   #7
El_Exorcisto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Herkimer, NY
Posts: 417
Liked 6 Times on 6 Posts

Default

Next time, skip chilling and put it i a sealed (not airlocked, sealed) bucket right from the kettle. The next day when it has chilled down to pitching temp, pitch your yeast. Your beer may come out a touch hazier, but it will taste fine and be contaminant free. It will also mitigate the hot-pitching boozy flavor. I know, been there, done that.
El_Exorcisto is offline
 
Reply With Quote
Old 01-13-2011, 12:07 AM   #8
chiefbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2006
Location: Flowery Branch, Georgia, Georgia
Posts: 87
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by joety View Post
That's a bit quick to the bottle. I would have let it mellow longer.

As far as pitching that high, I'm more curious how quickly it dropped and to what temp. Normally you don't pitch that high as you don't want to shock the yeast. If you can bring it down to the range you are looking for in 12 hours (maybe even longer), I doubt you will affect the flavor.
It was down to 68 within 18 hours.
__________________
Primary: American Pale Ale
Secondary:
Currently Drinknig:
Up Next: Coffee and Cream Stout
chiefbrewer is offline
 
Reply With Quote
Old 01-13-2011, 12:44 AM   #9
joety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
joety's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Germantown Wisconsin
Posts: 1,449
Liked 17 Times on 15 Posts
Likes Given: 19

Default

Quote:
Originally Posted by chiefbrewer View Post
It was down to 68 within 18 hours.
That's not so bad. Give it a few weeks and let us know if it mellows.
__________________
Conical 1 - Just cleaned out.
Conical 2 - Empty
Carboys - None

Secondaries - None
Lagering in Kegs - Bavarian Dunkel

Kegged: Belgian Dirty Blonde Trappist Ale, Forbidden Fruit IPA, Double Chocolate Stout, Bourbon County Stout, BLC
Bottled: Oaked Bourbon Porter
Planned: Looking for ideas
joety is offline
 
Reply With Quote
Old 01-13-2011, 01:10 AM   #10
maida7
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Asheville, NC
Posts: 2,824
Liked 46 Times on 39 Posts

Default

If it's got a hot alcohol flavor it could take over a year for it to fade.


maida7 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoked Porter = "no smoke aroma or flavor" at competition Bobby_M All Grain & Partial Mash Brewing 23 01-28-2014 07:29 AM
Small Scale Commerical Brewing (600gal/mo) on "Beer Budget" GuateBrewer All Grain & Partial Mash Brewing 5 11-02-2010 12:46 PM
Homebrew Economics: Can I really make 890 "light beers" for the price of buying 150? KCBrewer All Grain & Partial Mash Brewing 16 10-30-2010 05:39 AM
Just tried first AG... same "extract" off-flavor? Tankard All Grain & Partial Mash Brewing 17 07-13-2008 02:00 PM
"malted" or "roasted" barley Gusizhuo All Grain & Partial Mash Brewing 11 11-03-2007 04:31 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS