Dylan42
Well-Known Member
Im relaxed but need some help/advice. I brewed a belgian speciality with 13.5 lbs of pale malt and 2.5 lbs of wheat malt mashed w/ distilled water @ 154 degrees for 60 min. I over shot my volume, batch sparging yielding 7.5 gal of wort with pre boil gravity @ 1.050. I had to boil for 90 min to get my desired volume. Added 1 oz of centennial @ 60 min and 1 oz cascade @ 15 min. I also added 2 lbs clear candy sugar @ flame out. Then whirlpooled 2 oz citra, 1 oz warrior, and 1 oz columbus for 15 min.
OG 1.086-Pitched 1214 abbey ale wyeast @ 68 degrees.
Dry hopped in the primary with 2 oz citra, 1 oz cascade, 2 oz chinook.
Left in the primary for two weeks. Transferred to secondary, then cold crashed for 1 week.
It appears so far to have a very strong alcohol taste with a very fruity floral aroma.
Right now it is sitting in my kegorator on Co2.
Will this mellow out and have a less alcohol taste? The beer seems to be very tasty minus the strong alcohol taste.
Should I take the keg out of the fridge and let it age in the keg at room temp?
Or is aging it in the kegorator on Co2 okay?
OG 1.086-Pitched 1214 abbey ale wyeast @ 68 degrees.
Dry hopped in the primary with 2 oz citra, 1 oz cascade, 2 oz chinook.
Left in the primary for two weeks. Transferred to secondary, then cold crashed for 1 week.
It appears so far to have a very strong alcohol taste with a very fruity floral aroma.
Right now it is sitting in my kegorator on Co2.
Will this mellow out and have a less alcohol taste? The beer seems to be very tasty minus the strong alcohol taste.
Should I take the keg out of the fridge and let it age in the keg at room temp?
Or is aging it in the kegorator on Co2 okay?