I am into day 20 of fermenting a high alcohol beer. It is still bubbling infrequently so isn't ready for bottling yet. My brother tasted it and he said it tastes a bit like barley wine. What can I add to it to make it more of a beer flavour? It is late into the fermentation stage so hopefully I can still add something.
Oh, and is there any problem with syphoning some off occasionally to taste it as well as check the gravity? I'm always worried about bacteria getting in.
After twenty days of fermenting, I'd say the chances of getting a bacteria infection are pretty slim. Especially in a high gravity beer where the amount of alcohol pretty much will kill off anything you might introduce. As for the winey taste; a high alcohol beer will take months or years of ageing. If it were mine I'd rack to secondary and put it in a cool dark place for about two months, bottle it and wait at least a month before I would expect it to taste good. High alcohol beers take a looong time, I've waited a year before.
best idea is just have a free beer night and have buddies over to KILL it off anythig in the air is in your beer the mold on your bread should convince you of that. BY the way darling will you grab your swword and stab that thing running around on the bottom shelf of the fridge. sample is okay, if you sample 4 gallons worth.
think i agree, with the before last comment cool dark spot LLLLLLLLLLLLLOOOOOOONNG time. well if it didn't turn into vinegar, and ya wanna baby it, and not flush it, then cold and dark is the only option.
OR start a new one. so if i do bbq back ribs, should i improvise or use a receipe? beer reciepe or mine idea? we are all genius until we say "oh my gawd!"
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