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Hi everybody!

Brief introduction, I've started a few month ago and with the help of Mr Beer kit, Palmer's book and this forum I have successfully done a few batches of different blends of beer. Since it's kind of cold here in Washington state I mostly experimented with Lagers leaving Ales for a warmer part of the year. Any way, here is my question. My beer is kind of "oily" compare to "normal" (store sold) beer. It tastes good, I have good carbonation, gravity as required. But in the glass it looks like it has higher viscosity. Is it normal? May be it's simply not enough conditioned? May be it's just a sign of a good beer :-)

Thanks and keep this great forum up!

Dark_Ale

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I'm not sure what you mean by oily. It has an oily taste? Has a weird mouthfeel? What kind of beer is it, what where your ingredients?

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No, taste is fine. I tried extracts with steeping or minimash. It's like if you look at the corn oil in the bottle when you shake it a bit - you see the liquid has a different viscosity compare to water. Same here. I see it with my Pilsner, which is pretty light. To a higher degree with my last doppelbock experiment. If I go to the store and buy Optimator - I don't see it.

Dark_Ale

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It taste good, gravity is good, sounds like a beer with a little more body to me.....Thicker, richer, mabe? You can always just box them all up and ship them to me...I will dispose of them properly.... I think its just good beer>>>

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That's inspiring. I worry that it's not going to store for a long time. Although with 2.5 gal fermenter I have for a moment I doubt I'll keep it for a long time...

voodoochild7

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Is that there when it's warm also maybe your seeing some chill haze.

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Genghis77

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Oily appearance makes me think you may be seeing the alcohol layered in the brew. Does it test a high abv?

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Regarding high abv - no, not really. Chill haze - hard to tell, before I did not do a good job on clarity and used irish moss only on my last batch which is carbonating now. I'll see how it goes in a month or so.

david_42

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It's called body. The unfermentable sugars and proteins not only contribute to the mouth-feel, they have a visible impact on the motion. Not a bad thing, IMO.

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Is it the one which also make you fart :-)