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Fusel Alcohol question

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ScottieBoy

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Post Sun May 31, 2009 1:29 pm

Fusel Alcohol question

Will fusels diminish with age in a Barleywine?

Today I bottled a Barleywine that spent four weeks in primary and six weeks in secondary. I never let the fermentaion temps get above 67 degrees. However for some reason the yeast in this beer attenuated like crazy. It went from 1.087 to 1.014.

I know big beers need to age but when I tasted it today it was very alcoholic. What are the chances that this thing will mellow with time? How accurate is a taste test on a very young high alcohol beer such as this?
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a10t2

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Post Sun May 31, 2009 1:43 pm

Re: Fusel Alcohol question

Alcohol flavor isn't necessarily fusel. If you kept things under control, it could just be a normal high-gravity alcohol flavor, which will mellow with a little time. If the beer isn't carbonated then it's hard to be sure how it will taste anyway. I'd suggest more bulk aging to let things smooth themselves out, but it sounds like I'm too late.
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ScottieBoy

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Post Sun May 31, 2009 3:33 pm

Re: Fusel Alcohol question

a10t2 wrote:I'd suggest more bulk aging to let things smooth themselves out, but it sounds like I'm too late.



I wanted to bulk age a little longer but after I transferred to secondary more yeast flocculated out and I was concerned about autolysis.
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bo_gator

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Post Sun May 31, 2009 4:06 pm

Re: Fusel Alcohol question

ScottieBoy wrote:
a10t2 wrote:I'd suggest more bulk aging to let things smooth themselves out, but it sounds like I'm too late.



I wanted to bulk age a little longer but after I transferred to secondary more yeast flocculated out and I was concerned about autolysis.

AFAIK that is not really a problem in the secondary. I have an old ale that has been in the secondary for right at a year and it is fine :cheers:
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PaulHilgeman

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Post Mon Jun 01, 2009 9:33 am

Re: Fusel Alcohol question

Havent had a lot of them, but fusels are un-mistakable in my opinion.

You would probably know.

In beers that just have a clean alcohol taste, it will taste like a good vodka, just a clean dryness from the alcohol.

Fussels will taste peppery or solventy, but moreso, you will know that they are there before you are through your first beer, they make you feel very weird, and if you drink two, you will have a KILLER headache the next day (even while you drink).

at least for me, that is.
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bo_gator

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Post Mon Jun 01, 2009 9:35 am

Re: Fusel Alcohol question

PaulHilgeman wrote: you will have a KILLER headache the next day (even while you drink).

at least for me, that is.

+1
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nyakavt

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Post Mon Jun 01, 2009 9:44 am

Re: Fusel Alcohol question

Some of the fusels will oxidize over time, just like ethanol. But if you have a beer with loads of fusel alcohols, the only way to get rid of them is by distillation.
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Denny

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Post Mon Jun 01, 2009 9:59 am

Re: Fusel Alcohol question

Fusels will eventually age out into esters.
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bo_gator

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Post Mon Jun 01, 2009 10:39 am

Re: Fusel Alcohol question

nyakavt wrote:Some of the fusels will oxidize over time, just like ethanol. But if you have a beer with loads of fusel alcohols, the only way to get rid of them is by distillation.

just watch out for them revenuers..they made our distiller kill himself :cry:
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richt

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Post Mon Jun 01, 2009 3:02 pm

Re: Fusel Alcohol question

Definitely let it age. I brewed an Imperial Stout that gave me a headache halfway through a pint after 4 months, but by 6 or 8 most of that had disappeared. There was still a big alcohol presence, but not the same as the harsh headache inducing fusels.
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brewsumore

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Post Mon Jun 01, 2009 5:33 pm

Re: Fusel Alcohol question

Sounds like some kickass barleywine to me, and after several months - once the weather gets cold and the b-wine has matured, the potency will not seem a defect.
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The Professor

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Post Mon Jun 01, 2009 10:16 pm

Re: Fusel Alcohol question

Let it age.
You will not regret it.
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