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02-20-2010, 12:32 AM
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#1
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Junior Member
Join Date: Jan 2010
Location: Cincinnati
Posts: 5
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First homebrew is a Guinness clone, tastes sweet
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What would have caused my beer to end up tasting a little too sweet for Guinness? It's good nonetheless, just want to prevent it in the future.
Thanks,
Matt
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02-20-2010, 12:50 AM
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#2
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Senior Member
Join Date: Nov 2008
Location: Northwest Arkansas
Posts: 798
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Recipe would help.
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02-20-2010, 01:37 AM
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#3
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Junior Member
Join Date: Jan 2010
Location: Cincinnati
Posts: 5
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Mostly water and then some other stuff.
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02-20-2010, 02:29 AM
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#4
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Senior Member
Join Date: Jul 2009
Location: Keller, Texas
Posts: 3,236
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I'd guess you used extract, which is always going to be sweeter than you hope for. Additionally, Dublin water is an important part of the Guiness recipe.
Also, adding a small amount of soured Guiness helps give it the slightly sour taste.
__________________
Homebrew blog: http://homebrewingfun.blogspot.com/
Beer Review blog: http://ireviewedbeer.blogspot.com/
Fermenters: Lambic solera (year two), aging lambic from solera year one, framboise lambic, apricot brett saison, sour brown, probiotic oud bruin, probiotic sour blonde
Recently bottled: dubbel, Redemption clone, Belgian stout
Up next: Petrus Aged Pale clone, Perry, hatch chile blond, spelt saison
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02-20-2010, 12:45 PM
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#5
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Senior Member
Join Date: Jul 2008
Location: Manchvegas, NH
Posts: 230
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My assumption with sweet taste is usually under-attenuation or under-pitching.
As it's your first brew, I assume you probably pitched Wyeast with no starter?
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02-20-2010, 01:06 PM
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#6
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Senior Member
Join Date: Jan 2009
Location: Wichita, KS
Posts: 223
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Quote:
Originally Posted by mvolps22
Mostly water and then some other stuff.
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Going off the few clues you’ve given your problem could be apathetical approach.
-but-
Maybe a high final gravity too. |
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02-20-2010, 03:17 PM
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#7
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Senior Member
Join Date: Oct 2009
Location: Valparaiso, Indiana
Posts: 805
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How old is it? I have a couple left from a stout that I thought was far too sweet, then all of a sudden, it smoothed out and is pretty freakin' good now.
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02-20-2010, 03:21 PM
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#8
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Mmm...beer.
Join Date: Jul 2006
Location: Southwest
Posts: 12,350
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Well, since water isn't sweet, it's probably the other stuff that's causing the problem.
But seriously, help us help you. If you don't post some details, it's hard to determine the root cause of your problem.
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02-20-2010, 03:28 PM
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#9
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Student of Beer
Join Date: Dec 2009
Location: Gladstone Oregon, Oregon
Posts: 1,113
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Quote:
Originally Posted by mvolps22
Mostly water and then some other stuff.
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Sounds like you got off to a good start but it is kind of hard to figure out your situation without a little more info!
All Grain recipe or extract recipe, mash temp, original gravitiy - final gravitiy.
With some basic info it can be relatively easy to help otherwise, it is literally anybody's guess!
When mashing, sweeter beer tends to be due to higher mash temps. If using an extract recipe did you add any sugar like honey or table sugar?
__________________
“I don't drink beer all the time but I can drink (a) beer anytime" - Me
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02-20-2010, 03:29 PM
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#10
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Senior Member
Join Date: Jan 2010
Location: Farmington, CT
Posts: 144
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My first few beers were on the sweet side (IMO) because I didn't give them enough time. The recipe said 7 days primary, 7 days bottle. Every one of them was better a couple months later (unfortunately, I only had one bottle left a couple months later)
__________________
Bottled- Belgian Pale Ale (BCS) Bottled Dec 23.
Belgian Pale with JP dregs Bottled Feb 3.
Fermenting- 5.5 gallons Belgian Dubbel (BCS) and 1.5 gallons Dubbel on orval/JP dregs.
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