Hot alcohol taste in Belgian IPA.
So I finally kegged my BIPA, though its not fully carbed right now. The OG was 1.061, and the FG was 1.006. Attenuation was somewhere 90%. The funky taste from the yeast is there, plus the hop bitterness, plus.....A hot alcohol taste. My apartment stays around 60 degrees, so even a +10 degree internal temp would be within limits. Im just wondering if the higher attenuation is causing the hot taste, and if it will mellow while carbing.
8lb 2 row
1.5lb turbinado sugar
wyeast 3522 ardennes yeast (made a starter)
4 weeks in primary, one week so far carbing. 5 weeks total.