How do I mask this flavour once its already bottled?
I Bottled it, from not tasting anything in the samples taken.
Its been in bottles for 3 weeks, and I have small 330ml bottle for keep tabs on when its ready (i don't mind drinking flat beer, it normally tastes pretty good.) All through my process its tasted fine, but last night, it noticed in one bottle a very strong alcohol flavour, and one the second bottle it was there, but nowhere near as bad.
Now to my questions:
I think the cause of off flavour is ferm temp too high, but why could i not detect this sooner?
theres honey in my recipe 4oz of it, this wouldn't cause some of the "hot" flavour would it?
the only other thing i can think of is; that the high alcohol taster bottle, was conditioned then in fridge then conditioned again and fridged again, THEN DRUNK
and lastly and probably most importantly, im very disappointed, so want to kinda get rid ASAP, so i can put nice beer in my bottles.
I also have cider i could cut it with, which tastes quite sour? maybe it would cancel out??