brew2enjoy
Well-Known Member
Not sure if this is the best place to ask this but here goes.
I brewed a AHS Belgian White using Wyeast belgian witbier 3944 yeast. Fermented in the mid 60s for 4 weeks and bottled. Its been in bottles for 4 weeks now and it still has a very strong fruity twang from the yeast. I know this is a characteristic of belgian ales but it's way too overpowering. I can drink one and thats it. If I smell the glass afterwards I feel like I'm going to hurl.
My question is simple, will storing the bottles at room temp for a longer period help that smell/taste to fade a little?
I brewed a AHS Belgian White using Wyeast belgian witbier 3944 yeast. Fermented in the mid 60s for 4 weeks and bottled. Its been in bottles for 4 weeks now and it still has a very strong fruity twang from the yeast. I know this is a characteristic of belgian ales but it's way too overpowering. I can drink one and thats it. If I smell the glass afterwards I feel like I'm going to hurl.
My question is simple, will storing the bottles at room temp for a longer period help that smell/taste to fade a little?