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-   -   High attenuation (http://www.homebrewtalk.com/f37/high-attenuation-60782/)

AndrwHock 03-30-2008 03:43 PM

High attenuation
Hey guys, moving my Irish red (kinda brown... extract) to secondary and it smells great, but it attenuated a lot more than I thought it would. Expected FG was 1.013 from 1.050, but my beer is currently at 1.007 (all at 60 degrees or properly adjusted). I was using Munton's standard yeast, so I was actually expecting it not to make it that far.

Do you think that this will turn out too dry for its style?

Also, I tasted a sample, and it tasted good for a green beer, but a bit tangy. It wasn't exactly sour, and smells great, so its not at all infected, but have you ever had a tang, maybe zesty type of flavor in your beer before bottling? Will it go away? In the meantime, I'll RDWHAHB.

Thanks for replies, y'all rule.

MikeFlynn74 03-30-2008 05:19 PM

You should count your blessings that you are allowed to drink. Or I will stab you.

sorry i am a little edgy- 90 days without a beer or good food.

Yooper 03-30-2008 05:24 PM

Well, Mike is a little edgy today! :D

That funny flavor is probably just "green" beer and will improve with time. It is dry, but it should still taste good.

david_42 03-30-2008 06:09 PM

I hear you, Mike. At least when I was on the sub for months, no one was shooting at me. Hang in there.

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