Mad Elf Ale... any thoughts?

[scoundrel]

This is just my opinion but I don't think it's very difficult to make a strong beer that tastes good. From my experience , it's a matter of when you add fully fermentable sugar like honey, dextrose or table sugar.

Many people add these sugars to the boil which I think is a mistake. I've done this a couple times and end up with that hot, burning alcohol taste in anything over 6%.

I've brewed a 9.5% trippel, 10% barleywine and a 10.5% porter and added the fully fermentable sugar 2/3 of the way through fermentation. With these beers, there is virtually no "heat". This is a technique that many breweries such as Chimay use. My buddy called my trippel "the dangerous beer" since it was so easy to drink and he would get drunk too fast.

Give it a try on a future beer and see what you think.

 

[Caucasian]

In my experience fermentation temp has more to do with hot/fusel alchohol production. Keep the temps on the low end early on and you'll get a better tasting big beer.

 

[scoundrel]

In my experience fermentation temp has more to do with hot/fusel alchohol production. Keep the temps on the low end early on and you'll get a better tasting big beer.

I totally agree. Temp control is key. I only brought it up since I brew all my ales from 62-64 and every beer that I've added sugar in the boil (mostly beers that call for it in the last 15 minutes) end up with detectable heat.

 

[yeoitsmatt]

Yeah... big beers taste great if they're done correctly... just like sour beers can be great.... it already tastes amazing and its not carbonated yet; nor will it be ready for another few months. Im going to def open one of xmas eve and let you guys know how it is... i plan on saving a twelve pack of this for next Christmas too...

 

[libeerty]

I am very curious to see if your brew has good head retention. This year's Mad Elf has ZERO head retention. At least the 12 or so I have drank...