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Old 06-25-2012, 02:24 AM   #1
deandx
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Default Dry mouth aftertaste

What causes a dry mouth aftertaste in a beer? I made a pale ale and it was meant to be a bit hoppy. And it tastes fine but it leaves you with a dry mouth and I'm not sure why.

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Old 06-25-2012, 02:45 AM   #2
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Sounds like it over-attenuated. What was the FG? Also, post the recipe.

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Old 06-25-2012, 03:11 AM   #3
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Does the dry mouth come with a case of the munchies by any chance?

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Old 06-25-2012, 06:11 AM   #4
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Quote:
Originally Posted by iambeer View Post
Does the dry mouth come with a case of the munchies by any chance?
Even the dryest of beers can quench that thirst.

I'm drinking on my blonde ATM and am getting the same thing, i belive it is specialty grains.
I used 2row,.5lb oats and hops.


"Sounds like it over-attenuated. What was the FG? Also, post the recipe."
Possibly but i think its more in the recipe.
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Old 06-25-2012, 06:11 AM   #5
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Quote:
Originally Posted by iambeer View Post
Does the dry mouth come with a case of the munchies by any chance?
Even the dryest of beers can quench that thirst.

I'm drinking on my blonde ATM and am getting the same thing i belive it is not enough specialty grains.
I used 2row,.5lb oats and hops.


"Sounds like it over-attenuated. What was the FG? Also, post the recipe."
Possibly but i think its more in the recipe.
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Old 06-25-2012, 01:52 PM   #6
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That "dry mouth" taste is usually referred to as astringency. It generally comes from the grains - specialty or base - steeping or mashing too long, sparging too much, or letting the heat get too high. It's more common if your water/wort is above the ideal ph range.

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Old 06-25-2012, 02:01 PM   #7
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It was a partial mash;

My og was pretty far below what I expected. It was supposed to be about 1.056 but I measured it at 1.033. My fg was pretty low, about 1.007 but not too far off. Recipe was for 6 gal, but I think I had more which messed up the og.

6.6lb breis gold extract
3.0 lb Belgian pale
.5 lb light crystal
.5 lb Belgian biscuit
2 oz cascade 60 min
.66 oz fuggle 30 min
.33 oz fuggle 1 min
White labs American ale yeast

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Old 06-25-2012, 02:30 PM   #8
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To my limited knowledge this sounds like a very dry, mild ale. I have made a couple of dry milds and they are like that, except moderately less hopped and not using Belgian caramello grains. Depending on how balanced yours is with the hops, it may be a great session beer once carbonated. The taste if grains may come through very clean.

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Old 06-25-2012, 02:32 PM   #9
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23 points is a lot to be off with an extract recipe, even with extra water. My guess would be a measurement error due to incomplete mixing of top-off water, which is pretty common. 1.007 is going to be somewhat dry. It certainly will be noticably dryer than, say, 1.010 or 1.012, which is probably where the recipe was expected to finish. I'd say that's the source of "dry mouth" that you're experiencing.

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Old 06-25-2012, 03:36 PM   #10
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Ok, so how does it over-attenuate? Also, will it mellow over time and become less dry tasting?

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