| Author |
Message |
    
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: | 
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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: |
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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: |
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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: |
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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: |
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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: |
|
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 |
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