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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through February 02, 2006 * Controlled alcohol boil off < Previous Next >

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Scott Morales
Junior Member
Username: Smutty

Post Number: 79
Registered: 09-2005
Posted From: 68.234.68.13
Posted on Saturday, January 28, 2006 - 12:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hey guys,
I have an IPA that was thrown onto a yeast cake and taken down to 1.005 (discussed here: http://hbd.org/discus/messages/1/34658.html?1137352862). The first draws from the keg were pleasing because the settlement offset the alcohol. However, once passed the settlement, the alcohol overpowers the other flavors and causes the drinkers-wince.

I think the flavor is ok, if you concentrate on it (LOL... I know silly statement), so I'm wondering if anyone has any ideas on how to "fix" this issue.

I'm thinking about a controlled boil off so I only boil off a percentage of alcohol. And hopefuly that'll drive the ethonol flavor out or at least mitigate it to acceptable (unperceptable?) levels. I understand that the ethanol boils at a lower temp than water, but I was wondering if anyone knew how to measure it so I don't boil it off completely.

Any ideas?

I'm willing to experiment, I have 2 cornies of this stuff and it's not the most pleasing as is. All suggestions welcome.

TIA
Scott
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 4546
Registered: 01-2002
Posted From: 24.57.229.8
Posted on Saturday, January 28, 2006 - 03:26 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Heating the beer will strip flavor and contribute to oxidation. I'd drink what you have or blend it with another beer.
 

Catt22
Member
Username: Catt22

Post Number: 210
Registered: 12-2000
Posted From: 8.8.198.170
Posted on Saturday, January 28, 2006 - 05:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

How long has the beer been conditioned? There is a chance that it might improve with age particularly since it is an IPA. Are you certain that high alcohol content is the problem? Did you dry hop it?
 

Scott Folsom
Member
Username: Sfolsom

Post Number: 143
Registered: 03-2004
Posted From: 66.159.76.84
Posted on Saturday, January 28, 2006 - 06:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Please don't heat the beer. IMHO you may as well dump it if you do that. I 2nd the motion for conditioning instead. I would put it away for a few weeks then taste it again.

I also looked at the original thread. You didn't specify your hop schedule, so dry-hopping (if you didn't already) might help also.
 

Mike Mayer
Advanced Member
Username: Mmayer

Post Number: 600
Registered: 12-2002
Posted From: 68.249.231.104
Posted on Saturday, January 28, 2006 - 07:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have a Belgian Strong Ale that has the same highly alcholic overtones, but it's getting softer with time. Let it be for a couple months and you will be much happier with it later.
 

Scott Morales
Junior Member
Username: Smutty

Post Number: 80
Registered: 09-2005
Posted From: 68.234.68.13
Posted on Saturday, January 28, 2006 - 09:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Awesome guys, thanks for the feedback
Didn't dry-hop and only conditioned for about 2 weeks. I think I'm going to follow the advice and just leave it alone for a month or so. I'll sample every week and note the difference. I may go ahead and dry hop the one corny that has yet to be carbed.

Thanks again
Scott