Author Topic: Residual Sweetness  (Read 1687 times)

Offline HoosierBrew

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Re: Residual Sweetness
« Reply #15 on: June 01, 2017, 12:49:37 PM »
Water profile was Malty Brown.

Before you change your recipe (or not, you do you) try going for the balanced brown or the dry brown and see if that gets rid of the perceived sweetness.


IME using a malty profile doesn't make a beer sweet, it accents maltiness. Two different things to me. I still say dropping the barely fermentable Munton's DME for more two row fixes the issue. Different approaches.
Jon H.

jrdatta

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Re: Residual Sweetness
« Reply #16 on: June 01, 2017, 01:50:44 PM »
Water profile was Malty Brown.

Before you change your recipe (or not, you do you) try going for the balanced brown or the dry brown and see if that gets rid of the perceived sweetness.


IME using a malty profile doesn't make a beer sweet, it accents maltiness. Two different things to me. I still say dropping the barely fermentable Munton's DME for more two row fixes the issue. Different approaches.

I would agree with you other than the fact that the OP said the FG was 1.008 so fermentability wasn't an issue.

Offline Stevie

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Re: Residual Sweetness
« Reply #17 on: June 01, 2017, 01:57:52 PM »
And maybe the OP is confusing maltiness for sweetness.

Offline HoosierBrew

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Re: Residual Sweetness
« Reply #18 on: June 01, 2017, 02:06:53 PM »
Water profile was Malty Brown.

Before you change your recipe (or not, you do you) try going for the balanced brown or the dry brown and see if that gets rid of the perceived sweetness.


IME using a malty profile doesn't make a beer sweet, it accents maltiness. Two different things to me. I still say dropping the barely fermentable Munton's DME for more two row fixes the issue. Different approaches.

I would agree with you other than the fact that the OP said the FG was 1.008 so fermentability wasn't an issue.


Yeah, the FG in and of itself isn't an issue. I just remember brewing extract beers where I added sugar to get good attenuation, and many of those beers (with a low FG) seemed sweeter than AG beers. Regardless, no harm in playing with water chemistry.
« Last Edit: June 01, 2017, 02:08:29 PM by HoosierBrew »
Jon H.

jrdatta

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Re: Residual Sweetness
« Reply #19 on: June 01, 2017, 02:33:11 PM »


Yeah, the FG in and of itself isn't an issue. I just remember brewing extract beers where I added sugar to get good attenuation, and many of those beers (with a low FG) seemed sweeter than AG beers. Regardless, no harm in playing with water chemistry.

And there is some science-y type stuff that supports that some due to extract make-up (almost all of them have a carapils addition) and the fact that they have already been boiled once and by boiling them again for an hour your are getting more mallard reactions which can sometimes manifest as a sweetness.

Offline coolman26

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Re: Residual Sweetness
« Reply #20 on: June 01, 2017, 07:18:34 PM »
I think removing the dme from the recipe changes this.


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Offline Lazy Ant Brewing

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Re: Residual Sweetness
« Reply #21 on: June 02, 2017, 09:41:50 AM »
I'll definitely remove the DME the next time I brew this recipe and replace it with the 2-row.  The only reason I used the DME to begin with is that I didn't have enough base malt on hand and didn't want to drive 50 miles roundtrip to get more or order online and wait two days for delivery.

And, next time I brew, I'll try mashing at 150 F vs the 153 F I did this last time.

I will try Martin's suggestion and add a pinch of gypsum to what I have bottled.

Thanks for all the suggestions and advice.
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Offline Lazy Ant Brewing

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Re: Residual Sweetness
« Reply #22 on: June 05, 2017, 05:46:09 PM »
I followed Martin's suggestion and added a pinch of gypsum to the beer,  It did help!

Thanks
It's easier to read brewing books and get information from the forum than to sacrifice virgins to appease the brewing gods when bad beer happens!