New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Dry beer explanation




Reply
 
LinkBack Thread Tools Display Modes
Old 02-10-2013, 02:05 AM   #1
darrenbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Altoona, PA
Posts: 147
Liked 14 Times on 12 Posts
Likes Given: 4

Default Dry beer explanation

I see a lot of comments about dry beer, but I have no idea what dry beer actually means. What causes dry beer and what does it taste like? How do you know if your beer is dry and is it necessarily a bad thing? Are certain styles more susceptible to this?

I'm such a newbie!



__________________
darrenbrews is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2013, 02:13 AM   #2
GrogNerd
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
GrogNerd's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Sterling, VA
Posts: 3,010
Liked 727 Times on 519 Posts
Likes Given: 94

Default

dry as opposed to sweet. dry just means less sweet.

you can mash at a low temp for longer to create more fermentable sugar to create a dry beer. higher temps for a shorter period creates unfermentable sugars which will make your beer sweet.

dry is not a bad thing, depending on the style

I'm shiny new too



__________________

"If you want to do something, do it and then have a homebrew. If you don't want to do it, just have a homebrew" - Charlie Papazian


drinking: DB8PT Session Ale, Sweetpea's Mock Maibock, DB 8 Point IPA Clone, Witless Belgian Wit, Rain Delay IPA, Czech Pilsner, CLB's Red Barleywine, 8 Hearted Pale Ale, O'Rob's Dry Irish Stout - bottle conditioning: Otto M. Gourd Pumpkin Barleywine - bulk conditioning: barleywine

GrogNerd is online now
darrenbrews Likes This 
Reply With Quote Quick reply to this message
Old 02-10-2013, 07:38 AM   #3
yaaybeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 56
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by GrogNerd
dry as opposed to sweet. dry just means less sweet.

you can mash at a low temp for longer to create more fermentable sugar to create a dry beer. higher temps for a shorter period creates unfermentable sugars which will make your beer sweet.

dry is not a bad thing, depending on the style

I'm shiny new too
Nice explanation thanks. It's a minefield of jargon out there. That's the toughest part of the whole brewing
__________________
yaaybeer is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2013, 07:52 AM   #4
HopZombie99
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Auckland, NZ
Posts: 101
Liked 15 Times on 11 Posts
Likes Given: 59

Default

I think that dry would be the opposite of malty. Definitely a legitimate taste to go for depending on the style of beer.

__________________
HopZombie99 is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2013, 12:39 PM   #5
GrogNerd
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
GrogNerd's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Sterling, VA
Posts: 3,010
Liked 727 Times on 519 Posts
Likes Given: 94

Default

Quote:
Originally Posted by HopZombie99 View Post
I think that dry would be the opposite of malty. Definitely a legitimate taste to go for depending on the style of beer.
sweet can be malty, like mashing at a higher temperature, but sweet can also be sweet like adding a caramel/crystal to the mash or low attenuation
__________________

"If you want to do something, do it and then have a homebrew. If you don't want to do it, just have a homebrew" - Charlie Papazian


drinking: DB8PT Session Ale, Sweetpea's Mock Maibock, DB 8 Point IPA Clone, Witless Belgian Wit, Rain Delay IPA, Czech Pilsner, CLB's Red Barleywine, 8 Hearted Pale Ale, O'Rob's Dry Irish Stout - bottle conditioning: Otto M. Gourd Pumpkin Barleywine - bulk conditioning: barleywine

GrogNerd is online now
 
Reply With Quote Quick reply to this message
Old 02-10-2013, 12:49 PM   #6
drainbamage
It'll getcha drunk!
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
drainbamage's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Alexandria, KY
Posts: 1,445
Liked 293 Times on 203 Posts
Likes Given: 544

Default

Quote:
Originally Posted by HopZombie99 View Post
I think that dry would be the opposite of malty. Definitely a legitimate taste to go for depending on the style of beer.
Not necessarily. You can have styles like a dry Irish stout that have very strong roasted malt flavors, but aren't sweet at all.

I agree with GrogNerd's description. Dryness is a lack of sweetness and unfermentable sugars, and usually (at least in my opinion) has a lighter mouthfeel due to the lack of those unfermentables. Of course, there are other factors like carbonation level, hop oils, etc. that affect mouthfeel, so that isn't always the case.


__________________
drainbamage is online now
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Explanation on Hop additions? adamjackson General Beer Discussion 27 02-08-2013 05:23 PM
need some explanation please MarcusKillion All Grain & Partial Mash Brewing 2 12-17-2012 02:37 PM
need explanation Firebat138 Fermentation & Yeast 1 09-10-2012 03:28 PM
Brutus Explanation...please HIM_Tattoos General Beer Discussion 12 08-25-2009 06:05 PM
Gusher explanation Jack Bottling/Kegging 4 06-07-2009 02:46 AM



Newest Threads