I've begun to notice that recent batches I've made are coming out too sweet. I know it isn't from allowing insufficient time for fermentation. Could it be from too many pounds of grain in my attempt to gain increased alcohol %?
Foothiller said:What has your mash temperature been? Unless you are trying for ABV that is beyond the yeast's tolerance (appears to be about 10% for most ale yeasts, less for lagers), I wouldn't think the amount of grain would affect its fermentability. But as your mash temperatures go up from about 152 F, the wort becomes less fermentable.
MikeinRH said:Thanks, guys. I've always turned off the propane when the liquor reaches 160F. I think I'll turn it off at 150F next time to see what happens. My new work schedule has forced me to begin making 10-gallon batches. That gets pretty expensive when you mess up. Funny how none of my cheapo friends never complain about my brew, however. Ha! It's probably time to re-read Palmer's book for the umteenth time. Funny how you always pick up something new every time you do.
Thus, I always do as above now, which is get the water in my mash tun at strike temperature first then add my grains.
philm63 said:Does this mean we can consider FG as a stand-alone entity in determining the finish of our brew? Does this mean if I want my beer to finish clean I should shoot for a low FG by using a high-attenuating yeast strain? And conversely; if I want a sweeter finish I should shoot for a high FG by using a less-attenuating yeast strain?
Example - Independent of mash temperature, a 1.080 IPA that finishes at 1.020 (7.9% ABV) will likely taste slightly sweet, and that same 1.080 IPA finished at 1.010 (9.2% ABV) would be much drier, no? But then there's the impression created by a higher alcohol - isn't that perceived as mouthfeel and/or sweetness?
So much more to learn...
MaltLicker said:Not to cut it too finely, but there can also be discernible differences in the type of sweetness that is perceived. Everything above is true, but a bock/dopplebock is both big OG and mashed higher and the Germans decoct them, but they are not supposed to be overly sweet in the finish. This goes back to the difference b/t malty and sweet as well.
The other variable, then, is attenuation. Regardless of OG and mash temp, if the yeast don't finish attenuating the sugars we'd expect them to eat, leaving only the polysaccharides that don't ferment out, then the beer will taste sweeter than expected.
My friend shared his latest DIPA last night, and he told me he used a wine yeast that got down to 1.012. It was big, and yet fully attenuated, so it was malty without that annoyingly high 'sweetness' common to really big DIPAs. And the neutral wine yeast really let the malt and hops shine well.