Hot Alcohol Taste - Bottle or Leave

[Doona]

Good morning all,

Newbie brewer and long time lurker on the forum and never had to post as I’ve always found the answer on here first.

Just want some advice on a two hearted clone I’m doing. Fermentation finished after about 7 days and now I’ve just finished 7 days dry hopping. Was going to bottle but it has a bit hot alcohol flavour, nothing major but I assume it needs more time to develop but obviously don’t want it dry hopping any longer.

Whats the best thing to do. Just remove the hops? Or rack to a secondary and leave for longer? Or bottle it and let it clear up in there?

Any help greatly appreciated
Cheers

 

[The Baron]

Remove the dry hop it could be coming from there possibly. I would not secondary it as it will only add the risk of oxidation with it being a large hoppage brew. I would cold crash if possible for a couple of days to allow the sediment a chance to settle out then bottle and leave to mellow a little

 

[Doona]

Thanks so much for help, hops are out and currently cold crashing in the fridge. I’ll bottle over the weekend and hopefully that will sort it out.

Cheers!

 

[phettebs]

Hot alcohol taste usually comes from fusel alcohols created as a result of higher fermentation temps. At what temp did you ferment? What was the OG? Bell's Two Hearted is around 7.2% so there are definitely more fermentables in there and that with warmer temps could cause those fusels. You can't really age them out per se but it won't hurt.