raised temp to finish, now tastes very alcoholy

[jigidyjim]

Hello -

I'm using wyeast 3787 for a tripel, and after reading a few threads about raising the temp to have it finish out, I did so. I pitched at 65, let it rise to 67, after two weeks raised to 70. After 3 weeks, it was at 1.015 and tasting sweet, so I raised to 80 to try to dry it out a tiny bit more.

One week later, it's at 1.013 @ 76 degrees (so still roughly 1.1015, I don't know what my hydrometer is calibrated for), but it has a strong alcohol taste which wasn't there last week. It's not surprising, since it is over 9% ABV, but I'm concerned that this flavor developed.

Is it just because I tasted the beer at 76, and if I chilled it the taste wouldn't be there? Is it because I raised the heat, and it fermented a little more at this high temp and now has fusel alcohols?

Anyway, I'm dry hopping it for a week (yes, I'm dry hopping a "tripel"), and then will bottle and age, but hopefully this flavor disappears. Any advice or stories about whether or not this is normal and expected?

Thanks!

 

[bruin_ale]

I wouldn't worry too much, a 9% beer is going to have that "hotness" initially. Give the yeast some time to finish up. I like the dry hopping idea, I've been thinking about doing a hoppy belgian strong type ale sometime.

 

[Freestyle]

I would say not to worry, my Tripel finished roughly 9.5% due to the butterscotch candy I added. Has only been in the bottle 3 weeks or so and continues to improve. It will probably still always have that hint of alcohol bite, but the flavors mingle and get happier each day I leave it alone... which is hard enough to do.

 

[ThePearsonFam]

The 'hot' alcohol (fusel) taste is typically associated with higher temperatures during the growth and aggressive fermentation phase (days 0 through 4). You had cooler temps then, so I wouldn't worry. It's probably the normal warming taste of the higher ABV. Have you ever tasted a tripel with that range ABV? That might help ease your fears.

 

[Pandaren]

Have you ever tasted a tripel with that range ABV? That might help ease your fears.

That's a great suggestion. That's exactly what I did when I turned out a stout that was pretty hot to begin with. The commercial version I bought was significantly smoother, so I just let it age and behold!, that hotness eased away and turned out to be a really good stout

 

[Hang Glider]

In most of my beers, I can detect the 'hot' alcohol early on - but 3 or more weeks (post-kegging, bottling) smooths it out. Longer for bigger beers - I'll bet in 2 months+ your tripel will be very nice.