A little hot alcohol :-/

[Jbug]

So about 10 days ago I brewed a Tripel... Fermentation is going great... I think I'm just about at terminal gravity... One thing though, when I tasted it about a day ago from the fermenter it had some hot alcohol burn to it... Is this something I should expect from this style or should I just call this beer a winter warmer and bottle it up when it finishes out..., and as a side question, should I be aging this style? Thanks!

[speed]

what was your ferm temp? the hot might go away in time but don't bet on it. yea, age it.

[brewinhard]

Tripels should not have any fusel alcohol aromas or flavors although they are allowed to have alcohol warming (in the stomach). With lots of sugar additions in this style temperature control is a must to achieve the proper characteristics. If you have the ability to lager this one at cold temps (at least 40 degrees) for a month or two you might notice some improvement and rounding out of flavors. I hate fusel alcohols and feel like once I taste it in my beer no matter how long I age it, I still can taste it. Good luck!

[Jbug]

I fermented it at 73F... The recipe called for 2lb of sugar... The funny thing is after I had brewed this beer I was listening to the high gravity episodes of brew strong... And here's Jamil saying " on recipes that call for a lot of sugar, I like to add the sugars in to the primary a couple days in to fermentation"... So I knew then I would have some fusels... So tonite I'm racking into secondary and it's gonna take a chill until Christmas! Haha... This beer will be drinkable!!!!

[brewinhard]

Thats the "spirit" man!

[Jbug]

Thanks for the help!