[HoosierBrew]

I'm with you, Keith. Far too many homebrews in competition have an overly 'wet' finish that fails to dry. Excessive crystal use and too high mashing temperatures seem to be endemic in the homebrew mindset. When a brewer first mentioned that he mashed at low temperatures like you do, I thought he was crazy. I've since found that mashing at lower temperatures like that are the way to go. Brewers need to understand that they don't have to make beer the crystal/high temp way. You make cleaner, more drinkable beers by avoiding that method. It also allows you to use less bittering since the beer dries out better and doesn't need a ton of bittering to balance. 

+2. I totally agree.  Under attenuated beer is just not as drinkable. +1 to low mash temps and low crystal.

[klickitat jim]

So, I think it was comparison palate fatigue. I just poured another glass, first beer of the night, and it's fine. I'd probably like it better a bit drier, but it's not neatly as sweetly perceived as it was following two hop bombs last night. Either way, I'm cutting the specialty grains next time. I think I'll drop the carared.

10# golden promise
6 oz C40
6 oz C80
3 oz 300L chocolate
30g EKG
WY1084 @ 62°

I'll throw this in once I step up my current 55° beers.

[majorvices]

Crystal malt still a little high IMO but to each his own. The one other thing I'll say about cara red is it is not what was providing you with the cloying "sweetness" (or wetness as Martin was calling it, I like that). I use cara red in a couple recipes and it doesn't cause a high FG of the beer.

[klickitat jim]

I'm still tracking what your saying about carared. If it was a crystal, at two pounds it would be aweful.

Maybe I'll cut some more and go with 4 oz each of c40 and 80.

[Jimmy K]

So, I think it was comparison palate fatigue. I just poured another glass, first beer of the night, and it's fine. I'd probably like it better a bit drier, but it's not neatly as sweetly perceived as it was following two hop bombs last night. Either way, I'm cutting the specialty grains next time. I think I'll drop the carared.

Your west coast palette probably can't handle strong malt flavors. 

[klickitat jim]

I probably deserve that. Can't get Genesee out here.

Oooooooh! :-o

[denny]

If your beer is too sweet, you didn't add enough hops.  I use much larger amounts of crystal and carared than many think is "correct", but I guarantee ya that my beers aren't sweet.

[klickitat jim]

Thanks Denny. I think this beer turned out fine. SWMBO says its not sweet, I'd like it a bit drier on the finish. My first tasting of it was after two hop bombs and made it seem to sweet to me. I'd call it medium now.

[Jimmy K]

My first tasting of it was after two hop bombs and made it seem to sweet to me. I'd call it medium now.

Let that be a lesson to you, Sonny. //shakes fist//

[klickitat jim]

Right, don't blow out palate then try out new beer

[Pinski]

Right, don't blow out palate then try out judge new beer

 

[el_capitan]

If your beer is too sweet, you didn't add enough hops.  I use much larger amounts of crystal and carared than many think is "correct", but I guarantee ya that my beers aren't sweet.

Right - the Waldo Lake Amber uses 2 lb of Carared, and I've never perceived it as sweet.  That's an amazing beer.  Great malt complexity - really nice malt aroma!     If you're trying to use up some Carared, do yourself a favor and brew that recipe.