Alcohol blending...

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BrewMunster

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Anyone have any tips or techniques on how to blend in the alcohol so that it

isn't the most noticeable thing in the beer. Or is it really all in how the recipe

is made?
 

hopsoda

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What? like adding gin to a brew to up the alc%? explain?
 

homebrewer_99

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If you can taste alcohol then it fermented at too high a temp.

Try blending some with a bitter brew about 50/50 to start and adjust from there.

Once you get your ratio right then just mix them in a pitcher before serving to your guests...call it a "Special Blend"...;)
 
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BrewMunster

BrewMunster

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So the only reason why you can taste the alcohol in the beer is because it fermented

at too high of a temperature?
 

david_42

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Also, beers over 8% ABV can have an alcohol taste, regardless.
 

Yooper

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So the only reason why you can taste the alcohol in the beer is because it fermented

at too high of a temperature?
Either that, or it's too high in alcohol for the style. Even a high ABV barleywine (which must be aged before drinking, to smooth it out) doesn't taste too "hot" after it's ready. A nicely balanced beer tends to not have a alcohol taste to it.
 

Cpt_Kirks

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The higher temps cause the formation of fusel alcohols. They tend to have a slight "sweet" taste, or a slight "chemical" taste. In high percentages, they can cause bad headaches ("pop skull").

In lighter beers, high levels of alcohol can be tasted easier. In heavier styles, higher alcohol is easier to "hide".
 
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