Thu Sep 10, 2009 11:19 am
I have a Belgian Golden Strong that seems a bit hot from the room temp carboy sample. Sure the style allows for "warmth" and I'm on the line if it's just that or straight up heat. Would the serving temp and carbonation impact the "hotness" of an apparent alcohol? I mean, it's not like there is anything I can do about it now, just wondering if the heat would become more or less apparent after it's kegged, carbonated and cold.
