Inconsistent taste across a brew?

[timmy]

Hi all,

I've been enjoying the brew I made according to this recipe:

http://www.homebrewandbeer.com/forum/vi ... php?t=3387

I had one stubby last night and left it for about 30 minutes before drinking to get closer to room temp. But when I drank it, the alcohol taste was much more pronounced. It had that strong taste similar to that of Coopers Vintage. I'm at a loss to explain it. I've had inconsitent tastes across brews before but that's been because of infection as it was an unpleasant taste. This was just different. I also thought it may be because of over-priming but I bulk primed this brew.
Does anyone have suggestions? I've only had 3 or 4 from this brew so might have to try another at slightly higher temps to compare.

Cheers,

Tim

btw - It would be handy to have some sort of reference as to the 'optimum' temperature to drink certain beers. For example, I reckon CPA tastes much better at about 10-14deg than at normal fridge temps.

[Pale_Ale]

I've heard 8 for lager 10 for ale...I don't excersize this though...

[Chris]

I find 'fridge temp' is pretty good

Aside from that, I let ales warm in the glass a bit.

[Tipsy]

I had one stubby last night and left it for about 30 minutes before drinking to get closer to room temp. But when I drank it, the alcohol taste was much more pronounced. .

I've heard that colder temps can make the alcohol stand out.

[Iron-Haggis]

7 for light bodied lagers
9 for full bodied lagers
13 for ales and stouts
15 for strong ales and barley wines

[111222333]

I think that at colder temps the beer appers to tastes bitterer, and the hops are more noticable. So that a very malty ale at higher temps is sweet (try Newcastle Broon at 24*C), where as a dry lager will have the alcohol overtones.

EDIT: Corrected temp (24*C not 14*C)

[Growler & 1/2 Pint]

After reading this post I did an experiment with the last bit of my kegged hefferwiezen. I dropped the temp to around 2 degC and pumped up the pouring pressure from 10 to 15 PSI. Bitter and horrible, like VB, all delicate flavours gone. Warmed the keg dropped the PSI back and voila my homebrew tasted good again.

It was a double barrelled experiment, the PSI bit was to see how much the pressure adjustment would change the beer. Methinks the temp did have something to do with it though.