And I wish I was talking about the temperature.
I just racked a stout to secondary and the taste of the hydrometer sample brings me here. I mashed too low and fermented too high in temp, so I know what I did wrong and I was expecting what I got. My question is, is there any hope? I must be tasting fusal alcohols. For only one week old (and being incredibly dry), the beer didn't really taste that bad. I understand how green it is. What I'm not sure about is that it left that same warmth you get after a shot of taquilla. In my college days, I probably would have aimed for that on purpose, but not this time. I was planning on conditioning the bejeezus of it - three weeks or so in secondary and then a couple of months in the bottle - before I get too critical of the taste. Except for the burn of course.
Is there any knowledge or reassurance out there for me?
Thanks!
I just racked a stout to secondary and the taste of the hydrometer sample brings me here. I mashed too low and fermented too high in temp, so I know what I did wrong and I was expecting what I got. My question is, is there any hope? I must be tasting fusal alcohols. For only one week old (and being incredibly dry), the beer didn't really taste that bad. I understand how green it is. What I'm not sure about is that it left that same warmth you get after a shot of taquilla. In my college days, I probably would have aimed for that on purpose, but not this time. I was planning on conditioning the bejeezus of it - three weeks or so in secondary and then a couple of months in the bottle - before I get too critical of the taste. Except for the burn of course.
Is there any knowledge or reassurance out there for me?
Thanks!