Salvageable?

[Mattsbrewername]

Batch involved partial mash and I had added a honey/ coconut/ almond mixture to primary.
It sat 4 week primary, transferred secondary 3 week, went to dry hop @ week 4 secondary. I noticed what looked like spot of mold floating with krausen, has about 10% abv but extremely alcoholic/hot... All I can smell or taste now was alchohol, as before at week 4 there was nice almond taste+smell.
Will bottle conditioning for 6+ months solve?


Sent from my iPhone using Home Brew

 

[Luis]

About the possibility of being mold, I highly doubt it due to the high-alcohol content. I think it might have been krauzen But a few photographs would help.

About the taste I have no idea. I made an 8% beer and it still tastes alcoholic-hot as you mentioned it after 5 weeks, because it fermented in a high-temperature range.

Although I have read before that after a few months the flavour will mellow and adjust making it more balanced, especially with high alcohol beers, so there is a great chance. Good luck!