Another one - Is my beer ruined?? Or will time heal these batches

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panfishrfun

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I just bottled two batches I made a couple months ago, and popped one from each batch open after a week. The beer from both batches tasted like alcohol, real hot alcohol. I used harvested yeast for both of the batches. I know the fermentation temps didn't get too high (didn't get above 67*), and I know that can cause these alcoholic flavors. I did make a starter for both batches, but they were pretty big beers, 1.063 and 1.074. I did not step up the starter, should I have done that? I hadn't needed to do that before, but this was the 4th generation of the harvested yeast. Does viability decrease with each generation? Finally, will the alcoholic flavor subside over time, or are these just bad batches?
 

Jay_ID

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Only time will tell really, there isn't any harm in leaving them for a few weeks :)
 

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