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Interesting Taste

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wamille:
I brewed five gallons of beer a couple months back - a 7.6% ABV IPA.  Everything seemed fine technically with the brewing, fermenting, and kegging.  Strangely though, the beer has a "burn" to it... that's the best way I can describe it. It burns all the way down the throat... nothing that can't be tolerated though. I've brewed stronger beers without this "burn" before.  Could this feeling simply be the alcohol or something else?  None of my other higher ABV beers did this.  One thing I did differently was... well, I got a "wild hair" while boiling the wort... and threw in some fresh basil leaves(maybe a dozen) near the end of the boil.  The basil plants were in the kitchen window sill and I've brewed a stout with cayenne pepper that turned out great hence my experimental bent.  Just wondering if the basil could've imparted this burning sensation.  Any thoughts would be appreciated.

euge:
Fusel alcohols? Don't know about the basil though. Doesn't seem to be in basil's character.

wamille:
Perhaps... but wouldn't that mean the fermentation temperature would have to be higher than normal for the development of fusels?  I kept the beer in an air conditioned room at 70 degrees the entire time the beer was fermenting.

Mark G:
It could be the basil. In cooking, I've noticed some basil leaves have a bit of a peppery character to the flavor. Have you tried chewing a couple leaves to see if that's what you're experiencing?

hokerer:

--- Quote from: wamille on October 11, 2010, 02:06:19 AM ---Perhaps... but wouldn't that mean the fermentation temperature would have to be higher than normal for the development of fusels?  I kept the beer in an air conditioned room at 70 degrees the entire time the beer was fermenting.

--- End quote ---

An ambient temp of 70 degrees is way too warm, hence the fusels.  Fermentation generates its own heat and the wort can be 5 - 10 degrees warmer than ambient.

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