Post Number: 79
Posted From: 184.108.40.206
|Posted on Saturday, January 28, 2006 - 12:21 pm: ||
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.
I'm willing to experiment, I have 2 cornies of this stuff and it's not the most pleasing as is. All suggestions welcome.
Post Number: 4546
Posted From: 220.127.116.11
|Posted on Saturday, January 28, 2006 - 03:26 pm: ||
Heating the beer will strip flavor and contribute to oxidation. I'd drink what you have or blend it with another beer.
Post Number: 210
Posted From: 18.104.22.168
|Posted on Saturday, January 28, 2006 - 05:34 pm: ||
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?
Post Number: 143
Posted From: 22.214.171.124
|Posted on Saturday, January 28, 2006 - 06:44 pm: ||
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.
Post Number: 600
Posted From: 126.96.36.199
|Posted on Saturday, January 28, 2006 - 07:25 pm: ||
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.
Post Number: 80
Posted From: 188.8.131.52
|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.