Incomplete fermetation = hot alcohol taste?

[Rottnme]

Is it correct that incomplete fermentation could lead to a hot alcohol taste?

I have a dry irish stout that I tested last night after 10 days in the primary that tasted hot and alcoholy. Though it wasn't overly harsh it was noticeable I and I'm concewrned with how letting it go would affect this. It started it 1.055 and is now at 1.010 with some minimal activity being shown in the airlock. I was hoping to transfer in order to use that carboy for my next batch but I'm thinking that it might not be done and that I should probably leave it do its thing rather than transfer to a secondary at this point.

Thoughts? How low can one let a dry stout go?

Thanks.

 

[BioBeing]

What temp did it ferment at? I think that is your more likely culprit. 1.010 sounds like it is done for a stout, but check the hydro again in a day or two. And don't worry about leaving it on the yeast for several weeks. It won't hurt anything, and will let the yeast finish up.

 

[corvax13]

Incomplete fermentation would mean there is less alcohol and more sugars still left, so I don't think it would equal a hot alcohol taste.

 

[DrinkNoH2O]

I would consider a drop from 1.055 to 1.010 a pretty complete fermentation. How much lower were you wanting/expecting it to go? If the fermentation were truly "incomplete" the FG would be high, meaning more sugar and less alcohol thus no "hot alcohol taste".

Regardless I bet the beer will probably taste a lot better once it ages/is carbonated/is chilled.

If you want to get another batch in the primary I would go ahead and rack this one to your secondary. It shouldn't be a problem.

 

[Rottnme]

Temp was pretty constant at 66F. I wasn't so much hoping for a low FG as to ask for opinions on what was observed thus far. I also think that being at 1.010 it is mostly done but thought another opinion wouldn't hurt. I will checl tomorow and most likely will transfer.

...of course maybe I'm still paraniod since this is only my second all grain batch.

 

[JoeMama]

Yes, give it time to age some. 'Bigger' beers like stouts take a little more time to mature and Im sure the hotness will subside with age. I dont think a lack of fermentation is why its hot, its just young.
(The younger ones tend to be a little hotter)
The beers that is...
-Me

PS - I just reread that this is a DRY stout. Im not surprised its a little hotter than a normal beer at this age. (No worries)