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Old 04-12-2013, 05:33 AM   #21
Acyr90
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Thanks for all the replies, it might be pitching temps so ill watch that as well next time. Its practically summer weather here already (so cal) so I do use a swamp cooler to maintain 65 degrees, but I never pitch that low. I always figured the yeast won't start right away so I had some cushion room to get it down but apparently I need to rethink my theory lol

If my hefe comes out good ill blame the water (used campden in it) but if it's also sharp I'm gonna go with user error on pitching temps.

 
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Old 04-12-2013, 05:34 AM   #22
Acyr90
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Also, will these sharp tastes mellow out over time or is this one of those few unfixables?

 
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Old 04-12-2013, 03:23 PM   #23
Johnson1522
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Quote:
Originally Posted by billpaustin View Post
Pitching at too high a temp means that the "wrong" kind of alcohol is being produced. I haven't done this yet, but summer is coming ....
That's good information. A lot of people who have tasted my beer say it tastes "strong." I can't taste anything other than the bitter finish but they claim it has a very strong alcohol taste. If I try hard enough, I suppose I can smell the slightest hint of rubbing alcohol.

 
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Old 04-12-2013, 07:01 PM   #24
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Originally Posted by Johnson1522 View Post
That's good information. A lot of people who have tasted my beer say it tastes "strong." I can't taste anything other than the bitter finish but they claim it has a very strong alcohol taste. If I try hard enough, I suppose I can smell the slightest hint of rubbing alcohol.
That's a classic sign of "fusel" alcohols- the higher chained alcohols that produce a "boozy" flavor and "hot" flavors as well as created headaches. High fermentation temperature is a classic cause of fusel alcohols.

Pitching temperature is crucial, as that is when the yeast reproduce and much of the esters (fruity flavors) are formed before signs of fermentation take place.
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Old 04-13-2013, 12:03 AM   #25
Acyr90
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Originally Posted by Yooper View Post
That's a classic sign of "fusel" alcohols- the higher chained alcohols that produce a "boozy" flavor and "hot" flavors as well as created headaches. High fermentation temperature is a classic cause of fusel alcohols.

Pitching temperature is crucial, as that is when the yeast reproduce and much of the esters (fruity flavors) are formed before signs of fermentation take place.
Now the fun part, how to 'fix' it. Should I let it sit at room temp or leave it in he fridge? I'd assume room temp so the yeast can go back to work, but you know what they say about assumptions...

 
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Old 04-13-2013, 12:18 AM   #26
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Now the fun part, how to 'fix' it. Should I let it sit at room temp or leave it in he fridge? I'd assume room temp so the yeast can go back to work, but you know what they say about assumptions...
Ah, well that's the issue. Fusels don't age out, unfortunately.
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Old 04-13-2013, 12:42 AM   #27
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& that's what I was afraid of hah. Chalk it up as a learning experience!

 
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Old 04-13-2013, 11:32 PM   #28
Johnson1522
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I wouldn't say that mine have faded but I think other flavors have stepped up to help mask the bite as it's aged. Either that or I'm getting used to the taste.

For me, they're a little easier to drink if they're ice cold.

 
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Old 04-13-2013, 11:36 PM   #29
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For me, they're a little easier to drink if they're ice cold.
Kinda like a BMC
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Old 04-14-2013, 12:14 AM   #30
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Kinda like a BMC
You're right. I should have said "Bad tasting beers are easier to drink if they're ice cold."

 
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