Sweet beer, low mash temp!
- Thread starter wereprawn
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bradsbrew
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Look at the IBU balance. Also have you calibrated your temp gauge?
Black n Tan
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higher levels of carbonation can make it seem drier also, but agree about the IBU's being low.
manticle said:
Didn't have any "wrong" flavours manticle. And the bitterness level is exactly what i was aiming for.There is just this up-front sweetness i didn't anticipate. Do you think Chappo,s aussie lager recipie( but with noble hops) and another cool ale ferment would get me closer? Don't get me wrong, i enjoy a wide variety of beer and make my own accordingly. The reason i started AG was to have more control over the product and this was one type of beer i found impossible to nail with extract brewsmanticle said:
manticle
Standing up for the Aussie Bottler
As pointed out bitterness balances sweetness so I think the hops and malt are out of balance as suggested originally by screwtop I believe. How do you calulate ibu?
TheWiggman
Haters' gonna hate
Bit of a stretch as I think most avenues are covered, but did you let it ferment out fully? How long in the fermeter before kegging? The amatuer in me says sweetness is probably from unconverted sugars (to alcohol). I've never used US-05 but if there are remaining sugars it probably means your mash has done the job and it simply hasn't fermented out.
Maybe more yeast and a higher fermentation temp for longer might do it?
Totally agree with a longer mash time being a good idea, but if you haven't hit a low FG as you would expect AND you have sweetness, I don't think that's the problem.
Maybe more yeast and a higher fermentation temp for longer might do it?
Totally agree with a longer mash time being a good idea, but if you haven't hit a low FG as you would expect AND you have sweetness, I don't think that's the problem.
manticle
Standing up for the Aussie Bottler
Hit 1008 so not a lot of fermentation left unless it's a cider or saison.
RobB
Well-Known Member
FG of 1.010 and 1.008 respectively? I'd say that your thermometer and yeast are doing everything you are asking of them.
If you are convinced that your hopping rate is correct, is it possible that your beer is oxidised? I taste the early stages of oxidation as a honey-like sweetness.
If you are convinced that your hopping rate is correct, is it possible that your beer is oxidised? I taste the early stages of oxidation as a honey-like sweetness.
Thanks for all the replies. Now i have something to work with. I will try changing yeast , mashing longer and dropping the Vienna and Munich , one by one .
Cheers.
Don't think it's oxidized MC as i'm pretty careful when transferring to the keg.Malty Cultural said:
Cheers.
paulmclaren11
Well-Known Member
I have used JW Pils malt a few times in lagers and haven't liked it at all - I find that malt to impart a sweeter finish...
Might be my dodgy palate, but maybe try some Wey Pils malt and see the difference.
Might be my dodgy palate, but maybe try some Wey Pils malt and see the difference.
What is your brewing method?
Just wondering, are you measuring the temp of your mash once all grain is added and a thorough stir has been performed?
Have you checked the temp of the mash throughout the mash? Maybe at 30mins and at 60mins?
Just wondering, are you measuring the temp of your mash once all grain is added and a thorough stir has been performed?
Have you checked the temp of the mash throughout the mash? Maybe at 30mins and at 60mins?
Stove top atm. And yeah spiesy I've been checking the temp before adding grain, after adding , at 30 min then again at the end. Plus i give it a good stir initially then at 30 and at the end, measuring temp after each stir.Spiesy said:
mfeighan
Well-Known Member
Where are your hops stored? They can loose aa pretty quickly at room temp. To be honest looking at those bills and fg the only thing that you could perceive as sweet is the lack of ibus.
wereprawn said:hmm ..that may be where i went wrong screwy I had the bitter/sweet thing down pat with my extract brews . But i just thought extract gave a sweeter finish than AG so adjusted my hops accordingly. All my hop additions were just educated guesses with long time extract/kit brewing. Seems i need reeducating.
xxxx gold ! Phfft. I may live more northerly than you but the hot tropical sun has not deteriorated my mind enough to enjoy it.
Hahaha! There was a great article floating about years ago re Sweetness Bitterness Balance in beer. There is also a Sweetness Bitterness formula available to assist in designing beers. However (there is always a however when discussing brewing) you need to be experienced enough with ingredients, brewing system and yeast strain to be able to predict FG, as naturally this has an effect on bitterness perception. Have a google around and see if you can find it, if not PM me and I can send it to you. The formula takes beer style into account as well as OG and FG.
Manticle also has a point re VDK's, Google Charlie Bamforth and VDK for some great info.
Screwy
Found them, maybe of interest to others too.
Charlie :http://beersmith.com/blog/2012/01/29/diaceytl-in-beer-with-charlie-bamforth-beersmith-podcast-31/
And
Balance Value Formula: http://klugscheisserbrauerei.wordpress.com/beer-balance/
Screwy
Charlie :http://beersmith.com/blog/2012/01/29/diaceytl-in-beer-with-charlie-bamforth-beersmith-podcast-31/
And
Balance Value Formula: http://klugscheisserbrauerei.wordpress.com/beer-balance/
Screwy
Ahh....Thanks Screwy. The BVF link made things clearer .I'll get to the podcast. Had a glance at Stu's balance guide a while ago but the concept eluded me at the time. (though i got the basic idea, if that makes sense).Screwtop said:
Cheers.
