Title: alcohol off flavour.
Post by: Motorbikeman on July 13, 2016, 11:44:13 PM
Post by: Motorbikeman on July 13, 2016, 11:44:13 PM
One of my brews has been in the bottle for 2 weeks now.
On its first tasting it seems to have a strong alcohol smell and warming flavour. The beer is great in every other way , just a bit much. I can feel it working on me a few mins after a glass.
Measured Original Gravity: 1.060 SG
Measured Final Gravity: 1.005 SG
Est Original Gravity: 1.062 SG
Est Final Gravity: 1.010 SG
7.1% came in a bit over as I wanted 6.8%
Two packs of us-05 hydrated.
Mashed at 64c and fermented at 19 for 2 weeks and a few days at 21 .
Then room temp in the bottle for 2 weeks.
Does this taste fade with bottle conditioning?
On its first tasting it seems to have a strong alcohol smell and warming flavour. The beer is great in every other way , just a bit much. I can feel it working on me a few mins after a glass.
Measured Original Gravity: 1.060 SG
Measured Final Gravity: 1.005 SG
Est Original Gravity: 1.062 SG
Est Final Gravity: 1.010 SG
7.1% came in a bit over as I wanted 6.8%
Two packs of us-05 hydrated.
Mashed at 64c and fermented at 19 for 2 weeks and a few days at 21 .
Then room temp in the bottle for 2 weeks.
Does this taste fade with bottle conditioning?
Title: Re: alcohol off flavour.
Post by: mr hoppy on July 13, 2016, 11:59:04 PM
Post by: mr hoppy on July 13, 2016, 11:59:04 PM
Eventually.
Title: alcohol off flavour.
Post by: Leann ull on July 14, 2016, 09:15:02 AM
Post by: Leann ull on July 14, 2016, 09:15:02 AM
How were you controlling your fermentation temperature?
That's the danger when chasing the dragon, sweetness and carbonation also mask (balance is a better word) alcohol like in RIS but you don't have it.
Getting that balance right for IPA or DIPA can be a tricky business, is that what it is?
It's typically 1 week conditioning per percent of alcohol for big beers so I'd throw it in the back of the cupboard and pull out in December and it will be fine.
Unless it's for a competition better to brew 4-5%ers and drink more of it your liver will thank you for it in 30 years.
That's the danger when chasing the dragon, sweetness and carbonation also mask (balance is a better word) alcohol like in RIS but you don't have it.
Getting that balance right for IPA or DIPA can be a tricky business, is that what it is?
It's typically 1 week conditioning per percent of alcohol for big beers so I'd throw it in the back of the cupboard and pull out in December and it will be fine.
Unless it's for a competition better to brew 4-5%ers and drink more of it your liver will thank you for it in 30 years.
Title: Re: alcohol off flavour.
Post by: Will_D on July 14, 2016, 09:27:17 AM
Post by: Will_D on July 14, 2016, 09:27:17 AM
Mashing at 64C (and it may have dropped another point) is a bit low unless you want more alcohol!
Remember:
M.A.L.T
More Alcohol Lower Temperature
Remember:
M.A.L.T
More Alcohol Lower Temperature
Title: Re: alcohol off flavour.
Post by: Motorbikeman on July 14, 2016, 03:10:23 PM
Post by: Motorbikeman on July 14, 2016, 03:10:23 PM
So this is one of those reasons you guys upgrade from coolers.
STC1000 in a fridge with heat bar. Sensor taped to bucket with insolation.
Its an attempt at Full Sail and its fairly dam close in every other way. Hoping it will mellow as I am going to enter it in a comp.
STC1000 in a fridge with heat bar. Sensor taped to bucket with insolation.
Its an attempt at Full Sail and its fairly dam close in every other way. Hoping it will mellow as I am going to enter it in a comp.
Title: alcohol off flavour.
Post by: Leann ull on July 14, 2016, 03:27:48 PM
Post by: Leann ull on July 14, 2016, 03:27:48 PM
Ok so let's discount hot alcohol from fermentation.
It's probably just time you need so which will help.
Are you happy with your mash temps and how are you measuring them? Be honest now
I had a top of the range cooler for a couple of years and it was great still dropped a degree or 2 until I started using duvets, then herms with that cooler sorted all my problems.
It's probably just time you need so which will help.
Are you happy with your mash temps and how are you measuring them? Be honest now
I had a top of the range cooler for a couple of years and it was great still dropped a degree or 2 until I started using duvets, then herms with that cooler sorted all my problems.
Title: Re: alcohol off flavour.
Post by: Motorbikeman on July 14, 2016, 03:55:56 PM
Post by: Motorbikeman on July 14, 2016, 03:55:56 PM
I use a meat probe to measure. And the stc1000 at the same time. I reckon they are good as they seem to match each others temperature.
You know.
I might get a grain father one of these days. .
You know.
I might get a grain father one of these days. .