General Category > General Homebrew Discussion

Cidery Taste in Biere de Mars

(1/3) > >>

Made a Biere de Mars-ish beer a few months back, bottle conditioned this one (bottled 2 weeks ago, so definitely still young for the gravity), but there is a distinct thin/cidery taste.  The honey (meadowfoam) was added at the last 3rd of fermentation or so.  Given the attenuation on this beast (3711; basically about 94% attenuation!), it would up with way more alcohol than planned (8.81% as opposed to 7.3% or so)...I'm thinking this should be a longer-term cellarer, as the booze is a bit evident as well.  Stepped up starter of 3711 based on  Lagered for 4 weeks after primary. 

Will the cideryness dissipate?  I don't think it is acetaldehyde. 
Biere de Mars
16-D Bière de Garde
Author: MCP
Date: 2/25/2013

Size: 5.0 gal @ 68 °F
Efficiency: 75.0%
Attenuation: 94.4%
Calories: 229.89 kcal per 12.0 fl oz

Original Gravity: 1.071 (1.060 - 1.080)
Terminal Gravity: 1.004 (1.008 - 1.016)
Color: 11.47 (6.0 - 19.0)
Alcohol: 8.81% (6.0% - 8.5%)
Bitterness: 27.9 (18.0 - 28.0)

1 lb (7.7%) Meadowfoam Honey - added after boil, steeped 1 m
6 lb (46.1%) Belgian Pils - added during mash
1.75 lb (13.4%) Munich Malt - added during mash
4.2 lb (32.3%) White Wheat Malt - added during mash
1 oz (0.5%) Kiln Black Malt - added during mash
12 g (27.3%) Magnum (14.5%) - added during boil, boiled 60 m
12 g (27.3%) Saaz (5.0%) - added during boil, boiled 20 m
20 g (45.5%) Saaz (5.0%) - added during boil, boiled 1 m

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

gravity measurement at 1.004! on 3/10/13
began lagering at 35* on 3/13/13, bottled on 4/17/13
slightly cidery taste, tasting on 5/1, vanilla from meadowfoam honey really coming through well

Results generated by BeerTools Pro 1.5.24

I wonder if by "cidery" you just mean it is a little thin and you can taste the alcohol. There's really nothing you can do now that it is bottled but time should help mellow some of the boozy character.

klickitat jim:
My guess Acetaldehyde. Maybe pulled from yeast a little quick?

I suppose it was a bit quick.  17 day primary total, reached fg in 2 weeks, raised temp from 66 (pitch) to 70 or so after 5 days. 

It is just thin and a bit boozy.  Probably lost mouthfeel in the crazy fermentation and from adding a bit of water with the honey.

Is it better to store something like this at cellar temp or closer to 70?

klickitat jim:
I learned from this forum to taste test for Acetaldehyde along the way. I don't know the fix if one exists but I would cold store a month and see what happens


[0] Message Index

[#] Next page

Go to full version