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Old 07-22-2014, 09:11 PM   #1
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Default Beer tasting "dry"

EDIT: Conclusion: Extracted tannins from steeping my grains at a temperature way too high.

My first batch has a very crisp, dry taste. It tastes really good, definitely gonna drink all this batch but it leaves your mouth a bit dry.

What causes that? Fermentation temps too high? What should I be aiming for in the middle of the wort? Side of the fermenter? I'm building a fermentation chamber right now so temps won't be a problem for the next batch.

Thanks!
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Old 07-22-2014, 09:30 PM   #2
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What are the particulars of your brew?

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Old 07-22-2014, 09:36 PM   #3
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"Dry" means "Not Sweet"

Is that what you mean? It almost sounded like your brew dried your mouth out.

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Old 07-22-2014, 09:41 PM   #4
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It sounds to me like tannins. Tannins will leave your mouth dry feeling. Like that feeling tea gives your mouth. I believe a too high of a mash pH will extract tannins from the grain.

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Old 07-22-2014, 09:42 PM   #5
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Quote:
Originally Posted by cheezydemon3 View Post
"Dry" means "Not Sweet"

Is that what you mean? It almost sounded like your brew dried your mouth out.
Hm, it's definitely not sweet. I'm not sure how to explain it, but it does kinda get your mouth dry. I'll upload the recipe in a few seconds.
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Old 07-22-2014, 09:45 PM   #6
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Here's the recipe, ambient temp was around 70F, 5 days in primary, 10 days in secondary, 2 weeks bottled:



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Old 07-22-2014, 09:51 PM   #7
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If you fermented at ambient temperature, the actual fermentation temperature was a few degrees higher in all likelihood. Nottingham yeast doesn't like higher temperatures in my experience. With that said, that would probably produce fusels and esters that you would notice. I see the recipe also calls for a tick over a pound of honey. Honey is pretty much 100% fermentable, and is often used to dry a beer out. What did you reach for final gravity (FG) on this beer? It could have attenuated a fair amount, leaving the "dry" or "crisp" taste to your palette.

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Old 07-22-2014, 09:54 PM   #8
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Quote:
Originally Posted by jfk69 View Post
If you fermented at ambient temperature, the actual fermentation temperature was a few degrees higher in all likelihood. Nottingham yeast doesn't like higher temperatures in my experience. With that said, that would probably produce fusels and esters that you would notice. I see the recipe also calls for a tick over a pound of honey. Honey is pretty much 100% fermentable, and is often used to dry a beer out. What did you reach for final gravity (FG) on this beer? It could have attenuated a fair amount, leaving the "dry" or "crisp" taste to your palette.
FG was 1.012, didn't think to take OG. I'm not sure what fusels / esters taste like, so it might have them.
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Old 07-22-2014, 10:10 PM   #9
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What temperature did you steep the grains at? To me it sounds like you extracted tannins from the specialty grains by steeping at too high of a temperature.

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Old 07-22-2014, 10:16 PM   #10
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What temperature did you steep the grains at? To me it sounds like you extracted tannins from the specialty grains by steeping at too high of a temperature.
Around 175 F I believe, maybe a bit higher, didn't have a thermometer on hand.
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