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Old 05-25-2013, 06:14 PM   #1
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Everything was normal through the hole process and i just opened my first bottle from a batch yesterday. It smelled normal and the initial taste was normal but it finished with a liquor taste and the "burn" of liquor. Im hoping it could be nust the one bottle but im thinking all my bottles in conditioning may have gotten to warm like above room temp.


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Old 05-25-2013, 06:35 PM   #2
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Quote:
Originally Posted by littled630
Everything was normal through the hole process and i just opened my first bottle from a batch yesterday. It smelled normal and the initial taste was normal but it finished with a liquor taste and the "burn" of liquor. Im hoping it could be nust the one bottle but im thinking all my bottles in conditioning may have gotten to warm like above room temp.
What was the OG? Sounds like they just need more time to mellow out.


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Old 05-25-2013, 06:35 PM   #3
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More info needed:

Type of beer?
Ferment time and temps?

How long in bottles?
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Old 05-25-2013, 06:46 PM   #4
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Quote:
Originally Posted by littled630
Everything was normal through the hole process and i just opened my first bottle from a batch yesterday. It smelled normal and the initial taste was normal but it finished with a liquor taste and the "burn" of liquor. Im hoping it could be nust the one bottle but im thinking all my bottles in conditioning may have gotten to warm like above room temp.
Probably a combination of drinking it way too early and possible high fermentation temps. We need more info to be certain though.
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Old 05-25-2013, 07:14 PM   #5
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Hot alcohol flavor is most likely usels caused by fermenting too hot. What was your ferment temp?
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Old 05-25-2013, 07:27 PM   #6
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The only effect that you'll get from bottle conditioning temps is that if they get too cold, the beer won't carb. The flavor profile is already locked in by the time that you bottle; you can't hurt it by letting it get too warm.

Hot alcohol taste can be a simple sign of green beer... but yeah, probably has to do with the temp getting too high during fermentation. More than likely, this beer will need some age to calm that down.
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Old 05-25-2013, 09:21 PM   #7
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Ferm in pirmary 1 week secondary 2 weeks at around 69/70 in the room just like all my other batches then 3 week at that temp in bottles except the one day that it got really warm in the house but all my batches were bottled by that day for at least 2 weeks. I hope maybe it was just that one bottle cause just like liquor i woke up this morning with a massive migraine like i would if i drank liquor the day before
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Old 05-25-2013, 09:24 PM   #8
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Quote:
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Hot alcohol taste can be a simple sign of green beer...
What is green beer?
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Old 05-25-2013, 09:36 PM   #9
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Green beer, as in unconditioned beer that isn't yet ready for drinking. It's not uncommon for beer to still need some age before it gets really good.

Incidentally... one bottle, even if it has fusels, probably wouldn't give you a headache. I'm going to guess that you just had a headache.

That being said...69-70 degrees in the room is too warm for best results. Your beer is a good 5-10 degrees warmer than the air temp while active fermentation is going on. You could be looking at 74-80 degrees, which will definitely lead to off flavors - and potentially, some fusel alcohols.

You really want to keep most ales no warmer than the mid sixties, if possible.
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Old 05-25-2013, 09:56 PM   #10
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Well keeping ferm in the sixties is pretty much impossible. I cant get my house to the fifties nor could i live in it at those temps. Plus my first 5 batches have been fine. And the migraine comes from alcohol period just that liquor in any amount makes me really sick and lots of beers do as well some beers are fine though like spotted cow is fine but bud light will give me a migraine in any amount lol


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