Oh God... It burns. - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Oh God... It burns.

Reply
 
Thread Tools
Old 03-26-2012, 08:00 PM   #1
othevad
Recipes 
 
Feb 2011
warwick
Posts: 144
Liked 2 Times on 2 Posts



Hey guys.

So I f***ed up. Big time.
17 days ago, I brewed a batch of an Imperial IPA that I concocted the recipe for. I still have some crystal at home of which I was supposed to add 1.5lbs of it along with the 14 lbs of base malt I bought at the store.
Well, I just went to the fermenter to take out a sample and said to myself
"self, this looks really really light in color"
I took a sip and it has a vodka burn to it.
The fermentation took it down from about 1.088 to 1.009
Needless to say it's strong.
But there's only a 1/2 lb of non base malt in it from the stuff I added at the store.

Is there any way to save this? Can I make a tea of crystal malt and add it to tame it down or something. I'm assuming not.
Right now, it's sort of like a Imperial SMaSh recipe.
Except with 6 oz of assorted hops so ... actually it's not at all like that.

Oh the panic *_*
Dave

 
Reply With Quote
Old 03-26-2012, 08:07 PM   #2
othevad
Recipes 
 
Feb 2011
warwick
Posts: 144
Liked 2 Times on 2 Posts


Oh yeah.
I didn't write the main part. I forgot to add the 1.5lbs of crystal I had at my house.

 
Reply With Quote
Old 03-26-2012, 08:10 PM   #3
rockfish42
Recipes 
 
Jun 2010
Merced, CA
Posts: 813
Liked 20 Times on 19 Posts


It sounds like you have some fusel alcohols, what temp did you ferment it at?

 
Reply With Quote
Old 03-26-2012, 08:13 PM   #4
othevad
Recipes 
 
Feb 2011
warwick
Posts: 144
Liked 2 Times on 2 Posts


Normal temps. Used a chiller and everything. Sat in the fermenter between 62 and 70 degrees. I'm kind of exaggerating the burn, but it feels like there's no maltiness to counter the high alc % in the brew atm.

 
Reply With Quote
Old 03-26-2012, 08:19 PM   #5
rockfish42
Recipes 
 
Jun 2010
Merced, CA
Posts: 813
Liked 20 Times on 19 Posts


You could steep the crystal malt, boil it briefly, chill, and then add to the fermenter if you really want to.

 
Reply With Quote
Old 03-26-2012, 08:24 PM   #6
othevad
Recipes 
 
Feb 2011
warwick
Posts: 144
Liked 2 Times on 2 Posts


That's kinda what I was figuring since the sugars in the caramel are unfermentables, but I wanted to make sure. Not sure if I'd make it worse or better.

 
Reply With Quote
Old 03-26-2012, 08:28 PM   #7
Cape Brewing
DOH!!! Stupid brewing...
HBT_LIFETIMESUPPORTER.png
 
Cape Brewing's Avatar
Recipes 
 
May 2008
Norton, MA
Posts: 13,305
Liked 840 Times on 664 Posts


first thing you wanna do is head over to Dave's Bar and Grill and have a beer...

then... you could try to the whole crystal tea deal but I would just dry hop the holy hell outta it and give it some aroma to knock down the hot.

I think that would be bettah than the cyrstal tea idea cause with that, then you gotta referment. Nah... rack it off the yeast into a secondary, let it sit for a month to cool off a little and then dry hop the hell out of it.

it'll be ai-ree
__________________
Why the eff not... everyone else is starting a nano!!! I wanna!!! www.bogironbrewing.com

Quote:
Originally Posted by paulthenurse View Post
I'm pretty much a douche in real life, too.

 
Reply With Quote
Old 03-26-2012, 08:31 PM   #8
Darwin18
 
Darwin18's Avatar
Recipes 
 
Nov 2008
Garner, NC
Posts: 5,339
Liked 952 Times on 668 Posts


In the future I would really recommend adding some Munich or Vienna to your recipes. They add a nice toasty/biscuity depth that crystal malts don't add.

 
Reply With Quote
Old 03-26-2012, 08:31 PM   #9
KYB
Recipes 
 
Jan 2009
Posts: 1,556
Liked 45 Times on 29 Posts


I don't do a lot of crystal in my DIPA. Sounds like you need more hops!

 
Reply With Quote
Old 03-26-2012, 08:33 PM   #10
Jayhem
Recipes 
 
Dec 2011
Culpeper, VA
Posts: 2,640
Liked 279 Times on 225 Posts


10.88% ABV if those numbers you gave are correct. Wow. What yeast did you use? most yeasts don't attenuate over 80%, I'm surprised it went down that low.
__________________
Next up: Amber Ale
Primary 1&2: 90 Min IPA clone
Primary 3&4: Belgian Wit
Keg #1: White Mosaic Pale Ale
Keg #2: Empty
Drinking: Amber Ale, White Mosaic Pale Ale

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Beer smell burns in nose Pablosanjari General Beer Discussion 12 04-01-2013 06:50 PM
Ken Burns Prohibition hatfieldenator General Beer Discussion 8 10-04-2011 11:59 PM
3rd degree burns on my foot! Not brewing smart! bmckee56 General Beer Discussion 7 06-26-2010 11:54 AM
It burns my nose! Bdub81 General Beer Discussion 22 02-11-2009 01:37 PM
Arrrgghhh The sun it BURNS!!!!! Castle Meadow Brewery General Beer Discussion 18 03-13-2007 02:17 AM


Forum Jump