Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Is a high final gravity, dry (unsweet) beer theoretically possible?

Reply
 
LinkBack Thread Tools
Old 04-18-2013, 06:40 AM   #1
huskeypm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Del Mar, CA
Posts: 35
Likes Given: 4

Default Is a high final gravity, dry (unsweet) beer theoretically possible?

Hi,
I have a beer that leveled off at 1.03 SG (started at ~1.06 or so, with ~1.01 expected FG). The beer tastes very dry and a bit astringent, which I attributed to accidentally leaving 1-2 lbs of specialty grains in the boil and in the bucket. Given that the beer is dry (or at least masked by the astringency), it's been in the bucket for 5 weeks, has gone through un-sticking techniques (heated to ~73, added yeast energizer, etc), is there anything else besides sugar that could yield a high SG?

Thanks!
pete

__________________
huskeypm is offline
 
Reply With Quote Quick reply to this message
Old 04-18-2013, 10:39 AM   #2
chungking
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 303
Liked 10 Times on 9 Posts

Default

All grain or extract? If all grain, high mash temps will create more unfermentable sugars, leading to a higher FG. Mashing in the upper 150's will give you that FG...

__________________
chungking is offline
 
Reply With Quote Quick reply to this message
Old 04-18-2013, 11:25 AM   #3
gcdowd
Hopalicious
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
gcdowd's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Baldwinsville, NY
Posts: 1,881
Liked 192 Times on 147 Posts
Likes Given: 5

Default

1.03 and it's dry? I would think that would be overly sweet, that's a very high FG. Did you mean 1.003?

__________________

God invented whiskey to keep the Irish from ruling the world.

gcdowd is offline
 
Reply With Quote Quick reply to this message
Old 04-18-2013, 11:52 AM   #4
chungking
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 303
Liked 10 Times on 9 Posts

Default

Quote:
Originally Posted by gcdowd
1.03 and it's dry? I would think that would be overly sweet, that's a very high FG. Did you mean 1.003?
He did say it was astrigent, which could give you the perception it is dry, or give you a drying effect on mouth feel. Maybe that is over coming the residual sweetness?
__________________
chungking is offline
 
Reply With Quote Quick reply to this message
Old 04-18-2013, 12:11 PM   #5
gcdowd
Hopalicious
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
gcdowd's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Baldwinsville, NY
Posts: 1,881
Liked 192 Times on 147 Posts
Likes Given: 5

Default

Entirely possible, I just wanted to make sure OP didn't mean 1.003.

__________________

God invented whiskey to keep the Irish from ruling the world.

gcdowd is offline
 
Reply With Quote Quick reply to this message
Old 04-18-2013, 05:09 PM   #6
woozy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 1,283
Liked 128 Times on 109 Posts
Likes Given: 4

Default

If the OP meant 1.003 than he wouldn't be asking this question, would he?

__________________
woozy is offline
 
Reply With Quote Quick reply to this message
Old 04-18-2013, 05:22 PM   #7
gcdowd
Hopalicious
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
gcdowd's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Baldwinsville, NY
Posts: 1,881
Liked 192 Times on 147 Posts
Likes Given: 5

Default

Quote:
Originally Posted by woozy View Post
If the OP meant 1.003 than he wouldn't be asking this question, would he?
Ya never know.
__________________

God invented whiskey to keep the Irish from ruling the world.

gcdowd is offline
 
Reply With Quote Quick reply to this message
Old 04-18-2013, 07:19 PM   #8
huskeypm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Del Mar, CA
Posts: 35
Likes Given: 4

Default

It's definitely 1.03 and I've calibrated the hydrometer, adjusted for temperature, etc. The recipe was a partial mash (~8 lbs grain if I recall correctly) and it might have mashed a few degrees too high.

I presume I should be able to taste the unfermentable sugars, so technically 1.03 should be incredibly sweet, which I don't notice at all. Would the 1-2 lbs speciality grain I added to the boil yield enough astringency to mask the sweetness? Would husks or other grain remnants ever be sufficient to impact the specific gravity?

__________________
huskeypm is offline
 
Reply With Quote Quick reply to this message
Old 04-18-2013, 07:56 PM   #9
rklinck
Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
rklinck's Avatar
Recipes 
 
Join Date: Nov 2012
Location: Washington, DC
Posts: 667
Liked 66 Times on 55 Posts
Likes Given: 49

Default

Quote:
Originally Posted by huskeypm View Post
I presume I should be able to taste the unfermentable sugars, so technically 1.03 should be incredibly sweet, which I don't notice at all. Would the 1-2 lbs speciality grain I added to the boil yield enough astringency to mask the sweetness? Would husks or other grain remnants ever be sufficient to impact the specific gravity?
You should definitely be able to taste the unfermentable sugar as sweetness. My imperial stout finished at 1.017, and there is a noticeable sweetness.

I think it has to be that the astringency is covering the sweetness.

Not sure what you mean about husks or grain remnants impacting SG, but they won't. Any grain remnants would have fallen out of suspension and be with the trub and yeast cake at the bottom of the fermenter.
__________________
rklinck is offline
 
Reply With Quote Quick reply to this message
Old 04-18-2013, 09:01 PM   #10
huskeypm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Del Mar, CA
Posts: 35
Likes Given: 4

Default

Thank you for all of the feedback.

Is there a cheap way to estimate whether one has a goop of unfermantables versus viable sugars? Iodine works for longer sugars (starches)...
p

__________________
huskeypm is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
dry beer with high final gravity? huskeypm Beginners Beer Brewing Forum 18 04-07-2013 10:11 PM
does a beer with a high final gravity still need sugar added when bottling? rhythmiccycle Beginners Beer Brewing Forum 25 11-12-2012 03:43 PM
does a beer with a high final gravity still need sugar added when bottling? rhythmiccycle Bottling/Kegging 3 11-11-2012 04:35 PM
Beer Smith Final Gravity Too High? Teddypower Brewing Software 7 03-24-2009 12:38 PM
High Final Gravity rbankert Beginners Beer Brewing Forum 9 01-22-2007 04:57 AM