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Old 10-26-2011, 01:55 PM   #1
zappadragon
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Jun 2011
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So I have had my brew (Midwest Honey Porter) finished and in the bottles for a few weeks now and last week it was pretty good and tasty but still had a bit of an alcohol taste to it. Well I waited another week in the bottle and had one last night and it was super strong. The OG was 1.058 and FG was 1.010 so its like 6.4% ABV. The I am just surprised at the fact that my friends and I can really taste a strong alcohol taste. I have had beers with a higher ABV and not tasted this. So what could have happened or what might be wrong?

 
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Old 10-26-2011, 01:56 PM   #2
mlyday
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They need more time. The higher abv beer need more time for that flavor to mellow out.

 
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Old 10-26-2011, 01:58 PM   #3
RedGuitar
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You didn't wait long enough. Your beer needs to age to taste better, and the higher the ABV the longer you must wait. I try to avoid sampling mine for at least 3 weeks after bottling. I've got a red ale that I didn't particularly care for until 2 months after it was bottled. Got an 8% stout fermenting right now that will bottle condition for 3 months. That hot alcohol taste will mellow out and your other flavors will come through better with time. Patience is the number one tool in a brewer's life.
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Old 10-26-2011, 01:58 PM   #4
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Now that it's in the bottles,yeah. I leave the beer in primary for another 3-5 days after a stable FG is reached to clean up fermentation by products,& settle out more. Mo' time,mo' betta.
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Old 10-26-2011, 02:01 PM   #5
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It's possible that a too-warm fermentation temperature (over 72 degrees) created some "hot" alcohol taste from fusel alcohols.

If that's not the case, and you know the beer never got above 70 degrees, then it's probably just that a higher ABV might take longer to mellow. If it IS from a too-warm fermentation, the alcohol taste might fade a little bit but not that much.
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Old 10-26-2011, 04:28 PM   #6
moose123
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What about during active fermentation when the temps rise to 72-73 does this still create the "hot" taste if it drops back to the 64-68 range. Sorry to drop in

 
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Old 10-26-2011, 04:34 PM   #7
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I don't think so,ime. It had to get up around 80F before I got fusels in my 1st batch. But sitting in primary & a few weeks in bottles at cooler temps fixed it.
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Old 10-26-2011, 04:34 PM   #8
cheezydemon3
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Quote:
Originally Posted by moose123 View Post
Sorry to drop in
Seriously, WHAT THE HELL???????

*bastard, dropping like that......geeez*



......Probably, (to answer your question) hot at any point during fermentation will have an effect, and doesn't every brew drop back down in temp later?


My basement floor (concrete) is perfect year round for keeping temps down.

 
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Old 10-27-2011, 01:41 AM   #9
StophJS
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It could definitely be related to the temperature of fermentation.. But hey you want to taste the alcohol a little right?

 
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Old 10-27-2011, 01:44 AM   #10
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Quote:
Originally Posted by moose123 View Post
What about during active fermentation when the temps rise to 72-73 does this still create the "hot" taste if it drops back to the 64-68 range. Sorry to drop in
Yes, depending on yeast strain. Some strains do ok at 73 degrees, while others (nottingham comes to mind!) get really nasty tasting at that temperature.
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