[Iliff Ave]

Thanks for reaffirming. That's why I tried to preface it with "this is one of those posts that I already know the answer to; wait and see".

I thought maybe someone would have some tips on aging higher OG beers or possibly recommendations on carbonation to reduce 'bite'...

I have read several papers that talk about fusels aging into esters, but none of them ever gave guidelines or a time frame.

Ok great. Man I think I will just have to make some premature judgements so that I will have time brew the final batch and let it age long enough. 

Thanks all, I will try to remember and update to let ya know how it turns out. For next batch, I will remove the brown sugar which I used to bump up my OG after getting low efficiency. I am also thinking about switching out the dark munich (9L) which is at about 33% for light munich (6L).

[tommymorris]

I brewed what can basically be called a baltic porter for simplicity's sake. It had an OG of 1.078 and has appeared to finish at 1.010 which is definitely points below where I expected. This puts the beers right at 9% ABV and a sample after 3 weeks in the fermenter is hot, boozy, and reminds me of whiskey.

I realize that only time can mellow it out and I also realize this is a super young beer considering. Any idea how much time would be appropriate to make a decent judgement? The issue is this is a test batch for an xmas beer that I will be giving away. It will be hard to make judgments if it isn't ready by the time I am ready to brew the final version. I know the answer is, it will be ready when it's ready...haha. Also, if others will be drinking it around xmas, I need to make sure that it ages long enough before I give it out.

Any tips on smoothing it out? I am worried that with such a low FG that it will come across harsh even for a higher ABV beer. I will be bottling this batch. Should I consider a lower carbonation to help smooth it?

Next batch I will definitely adjust my mashing process in attempt to decrease attenuation so that if finishes higher...

It seems like I often get hot alcohol tastes when trying an early sample from the fermenter. These usually go away by the time the beer has carbonated. I have assumed this was either related to fusel alcohols from fermentation collecting over the beer in the fermenter or that the fusel alcohols just age out quickly.

PS I mostly brew medium and small beers.

[1beerbaron]

Let it sit.  Assuming it's not just loaded with fusel alcohols.  My best example of this is my first batch of mead.  For the first year, it was so alcoholic.  Undrinkable.  During the second year, the alcohol was fading and it was becoming more drinkable.  Just hit year three, and wow, it's pretty tasty now.  I thought I had screwed up on fermentation, but having read a fair amount, didn't want to dump it and just sat on it for a while, hoping that would clean it up and mellow it out.  Well, it took about 3 years for the mead, but it did.  If a mead can do that, I'm sure a beer, with many more, stronger flavors, can do the same (and I've had that happen too, doesn't take as long for beer luckily).

So, my advice, sit on it.  Hopefully it doesn't take a year or two, but you'll be surprised how big of a difference even just 6 months can make.