Belgian Whites & Me - Help...

[vidarien]

So, ive had an AHS belgian white kit in the primary for 4 weeks now, and i went to keg it tonight and i usually taste a sample of my beer to get an idea of the flavor profile before i tuck it away...and sure enough there was a residual "icky" sweetness to it. I recognize this flavor because i ran into it when i tried out a midwest grand cru and liberty cream ale. The very best description i can give for this flavor I taste is "the complete opposite of crisp." Now, i drink hoegaarden and thats what i come to expect out of a legitimate belgian wit, and this sweetness is annoying the heck out of me because its a gross sweetness (IMO). The FG on it (as of this moment 4 weeks later) is 1.013 with a 1% Alc boost (I know the flavor isnt due to that either because ive ran into this flavor with the midwest kits without an alc boost).

Whats the deal? Should I let it sit in the keg for a few weeks? Should i let it sit in the keg warm for a while, should I crash cool it? What can I do to get rid of this flavor that i'm not quite a fan of. Will drinking this beer cold/carbed cause that flavor to disappear? I figured 4 weeks was a pretty good amount of time for the brew to lose its "greenness"

 

[downtown3641]

What was your expected FG and what kind of yeast did you use? 1.013 is one point high for the style. My first kit was from Midwest. I foolishly used the Munton's yeast and didn't achieve full attenuation which resulted in a flavor similar to what you're describing.

 

[theonetrueruss]

1 point isn't going to account for too much sweetness unless you are extremely sensitive to it. I would suspect low hop utilization or slightly old hops. I think that cold and carbonated may make a difference as well.

 

[Slipgate]

I suggest fortifying with about a pint of everclear. It really cuts the sweetness on my ports. Test a bit in a glass first to find the best ratio adding measured small amounts until you hit the right amount. Careful though! Fortifying is addictive!