I just opened a bottle after two weeks bottle conditioning and I can taste the alcohol and its overshadowing the maltiness. I know the beer is still green but is the alcohol taste a common green beer characteristic?
The hot alcohol taste is normally from fermenting your beer at too high of temperature. It will mellow some with time but never completely go away. The maltiness will improve with more time conditioning in the bottle so all is not lost. Making beer is a game of patience. I've found that my strong stouts taste best after a year in the bottle. They become drinkable much sooner than that but continue to improve for a long time.
I know I didn't ferment hot because I have a temp controller. However can fermentation of priming sugar while bottle conditioning in warm temperatures cause hotness?
What is the alcohol content of the beer? Some weizenbocks have a pretty high ABV, so will taste a bit hot when young.
What is the alcohol content of the beer? Some weizenbocks have a pretty high ABV, so will taste a bit hot when young.
They always get less hot with age.
The 7.2% is probably the cause of the hotness. I had the same issue with one about the same strength, and it also mellowed after a couple weeks.
How much calcium chloride? You only need about a tsp per 5 gals. You might try the Brun-water spreadsheet...
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