Thanks, so it could be okay by Christmas? The alcohol burn was there, followed by a pronounced cinnamon taste. I steeped with four cinn. sticks, although I'm sure it is fusel.
Since we're dealing with a living product, there's no definite answer as to how long...the several months til Christmas will do wonders.
(Have you had someone else with more experience diagnos your beer's condition? Quite a lot of new brewer's self diagnosis tend to be wrong, and nothing more than green beer.)
Since we're dealing with a living product, there's no definite answer as to how long...the several months til Christmas will do wonders.
(Have you had someone else with more experience diagnos your beer's condition? Quite a lot of new brewer's self diagnosis tend to be wrong, and nothing more than green beer.)
I pulled about 6 ounces and tasted it and believe it is the ginger and cinnamon that gave me the "hot" taste. I assumed, due to the higher temp, that it was fusel. Of course, this is a horse of a different color. I think the spices will settle down.
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