To Chuck or not to Chuck???

[BrewBilly]

Hi Folks

I recently brewed a 1gal experimental ale, I used 500g DME and added a jar of honey.

I think the honey may have been too much as I got a high OG. I recon the ABV is 10%+, the yeast US-05 seemed to handle the high ABV well as my FG was 1005. Now its been in the demijohn for about 6 weeks as it took ages to ferment out. I tasted the hydrometer sample and the initial taste was lovely, however there was quite a strong alcohol hit afterwards.

My question is: should I just take the hit and put this down the sink? Or should I bottle (300ml) this and just forget about it until next year?

Cheers
BrewBilly

 

[PD]

er why chuck....
you made alcohol isn't that wht you intended ??
It doesn't taste bad it doesn't smell bad....get it bottled and leave for at leat 10 weeks.

 

[godfrey]

so let me get this right

it taste lovely and you want to bin it :hmm:

have you try it as a shandy ?

 

[Awfers]

There are quite a few brewers who make beer specifically to acquire cheap alcohol.

I'm guessing you're not one of these people?

 

[graysalchemy]

i would bottle it and enjoy it will probably mellow in the coming months year and probably be very enjoyable. :thumb:

Never Chuck Beer :evil: :evil:

Bottle forget and be presently suprised and if after 12 months its still net pleasent turn it into beersamic vinegar for the pickles. :thumb: :thumb:

 

[BrewBilly]

Thanks for the advice, the initial taste is very good, its just the very high ABV and quite prominent alcohol taste (I mean no mistaking it) that I was concerned about, and just wondered if this would mellow out over time.

Hey ho, I'll bottle and forget about it till next year.

 

[Jimmy321]

I made a Saison type beer according to guide lines from a book and the alcohol cut right through the palate when fermentation had ended however it then calls for 3 weeks lagering at 0°C + 4 weeks bottle conditioning. I assume that after this period it should be OK, it's getting bottled this weekend so time will tell.

 

[graysalchemy]

High ABV beers need to be to be matured and for that ABV I would say six months to a year if not longer. :thumb:

 

[BrewBilly]

Thanks GA

I will bottle tonight and then just forget about it till next year, hopefully the strong alcohol taste mellows a bit.

Good thing I only did a 1gal batch, I suppose that's the beauty of being able to experiment with recipes on a 1gal level.

 

[alanywiseman.]

I have a IRS that is now about 1.5 years old and still getting better. Bottle and seal it away for a year minimum :thumb: