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Old 01-25-2008, 01:11 AM   #1
eurc51
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Default Recognize this flaw?

I just tasted my first batch and there is definitely one or maybe more than one flaw, but I'm not sure what's wrong. First off, the beer is 4 days post bottling. I know it's early, but I couldn't wait. I plan to give the rest of the bottles a few more weeks. Also, I didn't chill the beer first, so it was room temperature.

The color and the body of the beer look great - nice copper color and it's clear, not cloudy. The head looks like it could support a dime. So, it looks great. The first few tastes convinced me that I got extremely lucky and brewed a good IPA. It sort of reminded me of Mojo's IPA. But, after a few ounces I started to notice something in the finish. I tasted something on the sides of the back of my tongue. It's hard to describe - definitely bitter, but also slightly medicinal like rubbing alcohol.

Any ideas what went wrong with this malt extract IPA?

Thanks,

Ersin


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Old 01-25-2008, 01:13 AM   #2
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Just from your description, two possibilities come to my mind. First is, did you ferment above 68 degrees? Higher fermentations sometimes give you some "fusel" alcohols. The other thing is either chorine in your water, or using bleach to sanitize.

I think if you wait two or three more weeks, though, it'll taste just fine. I bet right now you're just tasting young "green" beer.


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Old 01-25-2008, 01:45 AM   #3
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Yep, too high fermentation temps...

You could blend it with another brew to change the flavor a bit.
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Old 01-25-2008, 02:34 AM   #4
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Yep, high fermentation temps are the likely culprit, especially if you underpitched and/or didn't aerate. Very common problem that is easily fixed in your next batch.

Try letting that beer age for a month and try it again. It may improve somewhat if you are lucky.
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Old 01-25-2008, 03:45 AM   #5
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It just sounds green to me. My young beers usually have a harsh bitterness that fades after a couple weeks or so. I've also had some batches that had that same alcoholic flavor, even though I fermented them at optimal temperatures under temperature control. It also faded after a couple weeks.

In other words, give it a couple weeks or so and see where you are.


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Old 01-25-2008, 03:52 AM   #6
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I am going to jump in here with a n00b question.

When you talk about the fermentation temp, are you talking about the room temp, or the temp in the fermenter? Because, fermentation raises the temp a few degrees, right?
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Old 01-25-2008, 03:55 AM   #7
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Yes, it's best to have a thermometer strip on your fermenter and keep an eye on that temperature. Room temperature isn't indicative of what the temperature is inside.
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Old 01-25-2008, 04:00 AM   #8
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Quote:
Originally Posted by YooperBrew
Yes, it's best to have a thermometer strip on your fermenter and keep an eye on that temperature. Room temperature isn't indicative of what the temperature is inside.
Unfortunately, I thought you might say that. I think that the stout we have in the primary has been a bit warm (around 70F). Oh well, live and learn, I guess.
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Old 01-25-2008, 04:08 AM   #9
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Quote:
Originally Posted by 9/9
Unfortunately, I thought you might say that. I think that the stout we have in the primary has been a bit warm (around 70F). Oh well, live and learn, I guess.
You could do what HB99 said:

Quote:
Originally Posted by homebrewer_99
You could blend it with another brew to change the flavor a bit.
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Old 01-25-2008, 04:14 AM   #10
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Quote:
Originally Posted by warped04
You could do what HB99 said:
Well, I am not going to stress about it until it finishes fermenting and I get a taste of it. This is only our second batch, so we don't expect anything too amazing just yet.


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