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Old 10-25-2013, 02:58 AM   #1
stevem86
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Jun 2013
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I brewed an Imperial Cream Ale and put it in the secondary last Friday with some orange zest that was soaking in vodka.
The problem is, apparently I used too much vodka. I used enough to cover the orange zest and it was almost a cup of vodka.
I just tried a sample tonight and it has a hot alcohol taste.
Is there anything that can be done to help with that? I am hoping that kegging it in a couple days and chilling it will help.
Any other ideas?



 
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Old 10-25-2013, 03:02 AM   #2
gdbrewer
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Aging it for a couple of months might help, but I doubt it. What was the reasoning for adding vodka? What temp did it ferment at?



 
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Old 10-25-2013, 03:05 AM   #3
stevem86
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I added the vodka because I read on here that a lot of people sanitize fruit in vodka and just throw the vodka in with the fruit. I guess I just never read how much vodka they actually used.
Fermentation was done between 67-71 degrees. I only have a swamp cooler so I can't be as precise as I'd like to be.

 
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Old 10-25-2013, 03:16 AM   #4
jro238
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Never tried an imperial cream ale--interesting.

If fermentation was between 67-71 (assuming this is actually ferm. temperature, and not ambient) then the hotness is probably just ethanol, as you say, and not fusils. If it was a 5 gallon batch then I think this will probably age out no problem in a few weeks. If it was a smaller batch then who knows and good luck

EDIT: Also just noticed that you haven't even kegged it yet. Carbonation will help it no matter what.
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Old 10-25-2013, 03:16 AM   #5
gdbrewer
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That's a good fermentation temp. This is a 5 gallon batch? Maybe describe your brewing process and time for primary/secondary might help figure it out.

 
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Old 10-25-2013, 03:30 AM   #6
stevem86
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This is a 5 gallon batch.

It is an extract brew, also the first time i have had a recipe call for corn syrup.
60 minute boil, cooled in ice bath in sink (7-8 minutes to get it to 90 degrees), poured it in a bucket, added cold top off water to bring it to pitching temps, whisked the snot out of it to aerate the wort, poured it into the carboy, popped on the air lock and put it in the swamp cooler.
It sat in the primary fermentor for almost 3 weeks. It was in a swamp cooler for the entire time, I swapped frozen bottles of water 2-3 times a day to keep the temperature down.
It has been in the secondary, at room temp (74ish), sitting on the orange zest and vodka for 6 days.

 
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Old 10-25-2013, 03:36 AM   #7
jro238
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sounds like a solid process. I really can't imagine 1 cup of vodka making any real flavor difference in 5 gallons of beer (although I have never tried it so anyone feel free to tell my I'm full of it). $10 and a beer says it'll taste better after carbonating.
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Old 10-25-2013, 03:37 AM   #8
lgilmore
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Give it time. You've only had the addition in for a week and it is still pretty young beer. Give it another week or two in the secondary and a couple in the bottle. Should be fine then.

 
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Old 10-25-2013, 03:46 AM   #9
passedpawn
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I'll bet you're tasting the "Imperial", not the vodka.
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Old 10-25-2013, 04:12 AM   #10
feinbera
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Quote:
Originally Posted by passedpawn View Post
I'll bet you're tasting the "Imperial", not the vodka.
+1

What was your OG and FG? If you're sitting on 8, 9, 10% ABV, you're gonna need to age that out regardless of what you throw into your secondary.



 
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