Alcoholic taste to the beer

[Ke-Oz-Beer]

Hello fellow beer fans.

My question is based around the Alcoholic taste of the beer..

Some background:
- i brewed a chocolate caramel porter
- primary fermentation for around a month
- transferred it to bottles for carbonation and secondary fermentation
- 2/3 weeks after bottling, i tried the beer, there was a strong alcoholic taste so decided to move it to a warmer place to age the beer
- a week after that, the beer tasted great (the alcohol flavour had reduced)
- moved it to a cooler spot in the house (where it originally sat)
- tried the beer last night (1/2 weeks after my last taste), and the alcoholic taste is back

- i have never refrigerated the beer (i have one in the fridge right now to try it out)


- i have read the forums and i kept the fermentation at aprox-24 23degC


HELP!!!
I have no idea what causes his flavour,
How do I reduce this?
will aging help or just make it worse? if it helps, what temperature?

 

[Colorowdy]

Fermenting too hot causes an alcoholic bite. It does fade with time. Google swamp cooler for your next beer.

 

[Subdivisions]

23-24C is a tad warm. Is that your room temperature or beer temperature? I'm sure if you've read around here that a fermenting beer is usually 3-5 C above room temperature. It could be fusel alcohol causing the 'hot' taste

Since these have all been warm try cooling a beer for a few days and taste it. It can taste much different cold.

 

[giraffe]

Well too things can cause an alcoholic taste to the beer; a young high alcohol beer, or a beer that is full of higher fusel alcohols.

If your beer is over 6% abv, it may just need to sit for a while to mellow, the hot alcohol will oxidize over time and leave a mellow sherry flavor. Sometimes your mash is more efficient, and with sugar, you might have got a higher abv% thatn you expected. Just let it sit at celler temps for a month and try another.

If it is fusels... they dont age out as well (and give terrible hangovers). They are caused by yeast stress and too high yeast temps. You dont say what strain you used but 23. 24 C is borderline for some strains.

 

[Gavin C]

For most ale yeasts 23-24 degrees (if that was the fermentation temperature is too warm by about 5 degrees for the upper range of most strains' good range.

If 23-25C was the ambient than you were probably fermenting at about 25-30 C. This is way over the top if fusel alcohols are to be avoided.

Fusel alcohols are what gives it that alcoholic bite.

You want to be shooting for fermentation in the 16-20C range so an ambient of 12-16 is good for most ales.

Lagers are a whole different ball of wax. 9-11C for fermentation is a decent rule of thumb so ambient temps at 6-8C should do it. Easier to use a freezer and thermostat to control the beer's temperature.

For ales a swamp cooler is a simpe setup but a freezer gives better control and more options.

 

[Ke-Oz-Beer]

It's the temp of the carboy I am using. If 23 is too high then it's definitely fusels.
How do I get rid of this? (I have a lof beers to get through.)
Despite the fusels, after 2/3 weeks when the beer was kept warm why did it actually taste good? I am thinking of doing a few more tests with temperature this weekend. (one In the fridge and one in a warm area)

 

[Ke-Oz-Beer]

Ps: I used ale yeast

 

[Subdivisions]

Ale yeast makes no difference on these temperatures. They're too high