Mine has been in the keg going on its 2nd week now. Came out to be 10.7% ABV!
There was very little alcohol "taste" until I sampled it as I was kegging. I was actually a bit worried for how strong it tasted. I decided to toss in 0.75oz of a Simco 7% A.A. I belive it was to try and curb that burn a bit.
Worked out ok imo. Still as you noted a moderate/strong alcohol taste, but yeah its pushing 11% lol. Mine definitely has a bit more of a "dark" haze to it than yours, but I attribute a lot of that to having to just toss some hops in to even out the burn a bit.
I am really looking forward to this in about another month if it stays around that long. Ive already pulled about 6 pints off of it for tasting through the 1st week, and a growler for the Superbowl!
Primary 1 & 2: Hazelnut Brown Ale
2ndary 1: Empty
2ndary 2: Empty
Bottled/Kegged: Coffee Porter & Pumpkin Porter
I know its an older thread but..I brewed this beer 3 weeks ago og was 1.070. Today, I took a gravity reading and its at 1.025. Do you think it will continue to go down or is this it? And if I bottle it, will the yeast still carbonate it? Anyone have any suggestions? Thanks
Sounds like a pretty high FG for a strong golden ale. My experience with similar recipes pulled them down to about 1.010-1.015. You might agitate the yeast and warm it up a bit. I wouldn't worry about the viability for carbonation. This is not that high in alcohol and 3 weeks is not a long time. What yeast did you use and what temp is it at?
I just looked at my notes, my og was 1.082 and the fg was 1.024. I used White Labs WPL550. I think the fg was high because its been pretty cool in the room where it was fermenting (about 62°f). After tasting it, I'm actually ok with the low abv. I'm not usually a huge fan of Belgian beers and brewed this one for the experience. It has a good flavor without that (for lack of a better word) "punch" ive gotten in the past from Belgian strong beers.