Strong Alcohol Taste

What went wrong? Was this supposed to happen? Should I throw it out? What do I do now?

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Strong Alcohol Taste

Postby Emerican » Wed Dec 17, 2003 10:54 am

I recently made a batch with rye and wheat in it for the first time. The beer however tastes like hard liquor. The batch is only 3 weeks old and i just bottled it, but i had to taste. Is this a sign of contamination or is it just too early too tell.
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probably not

Postby xbrewer » Wed Dec 17, 2003 11:17 am

It doesn't sound like it's necessarily a sign of contamination to me. My gut feeling is that you need to adjust the relative quantaties of your ingredients next time. Maybe less wheat and rye and more barley malt.
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Good

Postby Emerican » Wed Dec 17, 2003 11:26 am

Well, thats a good sign. I think it may be the hops that I was tasting since I didn't use too much wheat and rye. Thanks.
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Give 'er time

Postby jayhawk » Wed Dec 17, 2003 11:34 am

I would give the beer some more conditioning time. Three weeks is a bit early to tell. I like using rye and wheat too, especially rye. Did you use rye malt or flaked rye?

Chris
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yup

Postby Emerican » Wed Dec 17, 2003 12:43 pm

Time is on my side.
I used some flaked rye, seemed to work good the last time I used it. It was just the first time that I had gone with the wheat, figured it might add some sweatness to it.
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Ferment Temperature?

Postby BillyBock » Wed Dec 17, 2003 6:35 pm

What was your fermentation temperature? Higher temps (ie. more than 75F) are usually to blame for this.
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