3 weeks, I know, I know

[JohnnyBrewGood]

Please, I know you should wait 3 weeks before you drink a bottled homebrew.

Buuuuttt. I never do. I always have one @ a week and almost always dive right in to the rest by week two. Never an issue.

I recently brewed what I am calling Febtoberfest, but its a AIH Octoberfest http://www.homebrewing.org/Oktoberfest-Marzen-All-Grain-Recipe_p_4988.html
I Think I used 04 but I didn't write it down. I so know I am getting flamed for most of this post but anyway. I fermented for 2 weeks @ 68 and then a week @ room temp (low 70s)

Here is the deal, it tastes Very hot. Alcohol flavor is over the top. from the hydro till now. Been in bottle 2 weeks now and yes it has subsided a bit, but still very much there and unpleasant.

So against my better judgment I posted this to ask do you think this will clear up, (knowing damn well the response will be wait and see, you should never try before 3 weeks)

And mostly, why did this happen?

If it matters I BIAB and I am certain I mashed @154 but my temps drop over the hour to 150 most times. If it wasn't 04 then it was 05.

I have a ferm chamber that maintains 68. I know O.F.s are Marzen lagers but wanted to brew it as an ALE.

Prize goes to the first to say you should wait 3 weeks.

Super Bummed.

 

[Yooper]

I never wait three weeks, so you won't hear that from me!

I think the issue is the S04 yeast at a warm temperature. I rarely use S04, because I find it gets fairly unpleasant when fermented over about 66 degrees. It's great if you can hold it at 60-64 or so, but once it gets over that temperature it throws some weird esters and I dislike it. If it was S05, it should be fine (although cloudy) if fermented at 66-68 if the yeast was healthy.

 

[eadavis80]

I only use 04 for pumpkin, spiced ales, stouts and porters. When I tried PALE ALES with 04, I didn't like it. Never tried a Marzen with 04. 05 should have been okay, but that ferment temp is a bit warm, IME for 05. Hopefully it mellows out for you.

 

[TurnipGreen]

I have note used 04 since I've started paying closer attention to fermentation temps, but 68 degrees seems a bit high considering fermentation usually heats up the beer at least five degrees or so. The heat/esters are probably more noticeable since you're shooting for a malt forward semi-lager style.

Maybe next time shoot for cooler fermentation temps and think about a Kolsch or an alt yeast.

You're not the only one that starts cracking bottles at a week. I alway taste my brews early. At least one a week for the first month. I think it's a lot of fun to see how the tastes change in those early stages. This one probably will mellow out on you a bit if you give it some time.

 

[JohnnyBrewGood]

I really need to take better notes.

I think I might have turned down the temp on the inkbird to 64. But from what you guys are saying that's still A little high. My chamber is a joke, basically cardboard and Styrofoam. It holds 68 pretty good. and I have done at least 50 beers thru it with 05 with great results.

I do tape the prob to the carboy with insulation over the prob so I know it reads the internal temp a little better.

I should have used 05, but I don't think I did.

So no one even gave me a shallow "oh don't worry it will clear up!"? Edit I see Tgreen tossed me a bone.

 

[eadavis80]

Taking good notes throughout the brewing process is one of the best things I've done. I try to jot down pretty much everything - type of yeast used (dry or liquid). Size of starter, whether I decanted starter, mash temp (if all-grain), OG, first impression of OG sample (taste, etc.), when I saw fermentation activity, when it slowed, FG, when I racked (if I did), when I dry hopped (if I did), flavor profile at racking and bottling time, how I like the beer at 1-2 weeks, 3 weeks, etc. It's good to be able to go back to your own notes and see if you've experienced certain things before and how to learn from mistakes.

 

[JohnnyBrewGood]

Taking good notes throughout the brewing process is one of the best things I've done. I try to jot down pretty much everything - type of yeast used (dry or liquid). Size of starter, whether I decanted starter, mash temp (if all-grain), OG, first impression of OG sample (taste, etc.), when I saw fermentation activity, when it slowed, FG, when I racked (if I did), when I dry hopped (if I did), flavor profile at racking and bottling time, how I like the beer at 1-2 weeks, 3 weeks, etc. It's good to be able to go back to your own notes and see if you've experienced certain things before and how to learn from mistakes.

I need to do this. Sometimes I forget to write down the brew date, much less anything else. I blame success. If it all goes well I don't care. When I have an issue or someone asks a question, I have no idea. I think I will remember but I NEVER do.

 

[eadavis80]

Yeah, with each batch my notes get more detailed. That's not to say each batch is better than the last - it's not, but at least I'm creating a bigger file from which to learn.

 

[sky4meplease]

What is the prize for telling you to wait three months?

 

[k1ngl1ves]

Hey! At least OP didn't ask if his batch was infected!

 

[moors]

Wow. So much to say here, so I'll sum it up:

1. You need to wait AT LEAST THREE WEEKS. This is very important, because by then, I'll finish mine, and I can come over and drink yours.
2. It's better if you wait AT LEAST THREE MONTHS. That guarantees you'll have a reserve supply when my kegs are empty.

So the big question is: in the meantime, you've almost certainly got another batch in your fermenter?

 

[burninator]

I always wait at least 3 years before tasting my beers. At a week, you haven't even begun developing those classic cardboard aromatics.

 

[sky4meplease]

This is an Oktoberfest or an IPA?
My Marzen beer is grain to glass in 5 months and well worth the wait.