Hot alcohol taste

[Ski12568]

Can this be avoided at all in high alcohol beers with a good pitch rate and low end temps specific to the yeast?

 

[SlanginDueces]

Yes

 

[d3track]

That's when pure O2 comes in handy too

 

[beergolf]

I make a lot of Belgians. Very high ABV that taste smooth and you would never know they where that high.

Pitch a lot of good healthy yeast and control temps and you are good.

Pitch less yeast than required and ferment hot.... Call NASA and ask them if they want to buy some rocket fuel.

 

[Ski12568]

Appreciate the help, thank you all

 

[kh54s10]

And PATIENCE... Green beer at this level will always have a hot taste. It may take a few months of conditioning for all the flavors and alcohol bite to meld. I made a Winter ale that took about 8 months to condition. It was best at 2 years and I finished them off at about 6 years. Brewed November 2011 finished the last bottles in February 2015.

 

[Natdavis777]

I second pitching a lot of yeast. Don't worry about over pitching a high abv beer. JZ and Palmer touched on this topic in one of their recent BrewStrong podcasts and what I remember taking away from the issue was lots of yeast, in addition to proper fermentation temps