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Old 06-14-2012, 01:31 AM   #1
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Default sweet beer

My last three brews have all turned out really sweet and am hoping someone can help me pinpoint it. I brewed an ESB at the beginning of May and noticed it was a little sweet. Now I have a Kolsch and a Cream Ale that are both very sweet, almost to the point that I dont want to drink them. Now granted, those two are still somewhat green, two weeks in the bottle, not sure if that has anything to do with it.

I brew AG BIAB and mash between 150-152 for 60 mins, then will raise it up to around 170 for 15 mins. Then of course I will boil for 60 mins. I have a ferm chamber and it stays in the low 60's for the 3-4 weeks that I primary.

Anyone see anything that would cause these to be abnormally sweet, other than little conditioning time?

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Old 06-14-2012, 01:36 AM   #2
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What are your gravity readings (OG and FG)?? Yeast used would help too. Are you using any software to figure out the recipes?

IME, if it's too sweet, then you either mashed MUCH higher than you thought (triple check your thermometer and get another to compare against) or the yeast you used didn't attenuate very well.

Also, with the yeast, are you in the correct temperature range for it to go to work? Are you measuring the ambient temp of the chamber, or the fermenting beer temp?

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Old 06-14-2012, 01:38 AM   #3
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Try using less crystal malts (if you do) and mash at a lower temp maybe. Are you sure that the thermometer you use to monitor mash temps is calibrated?

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Old 06-14-2012, 01:43 AM   #4
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OG on the Kolsch was 1.052, FG 1.012. It was the Midwest Kolsch kit, and dont remember which wyeast it was. My temp probe in the ferm chamber sits in a growler full of star san solution, so the temps I read are from that. I use two thermometers when I mash, although Ive not checked either for accuracy.

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Old 06-14-2012, 01:55 AM   #5
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You can always try to ramp up temp towards the end of fermentation on your ales to see if it will attenuate a little more, but I doubt you'll get much from that. Definitely check your thermometers for the mash.

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Old 06-14-2012, 01:56 AM   #6
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Looks like that Kolsch had over 75% attenuation.

What recipe did you use for it? At 1.012, it's pretty dry/good for a brew. Maybe the IBUs are just lower than you expected, making it appear sweeter (more malt forward). The hops could come out when the batches are fully carbonated, so I'd say there's still some hope for the brews.

I have an ale on deck that I expect to be a bit sweeter than some. I'm using a good amount of honey malt in it (pretty much the only thing besides UK 2 row). Right now the estimated OG is 1.062 and estimated FG is 1.014. It will have about 16IBU's in it (technically a cream ale type recipe), so te IBU/SG ratio is going to be low (0.265 currently). I might increase the hops a bit, or switch the time a little to get a bit more IBUs in it. I'm also going to be hop bursting the batch, so it's all flavor/aroma additions.

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Old 06-14-2012, 02:02 AM   #7
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Quote:
Originally Posted by Golddiggie View Post
Looks like that Kolsch had over 75% attenuation.

What recipe did you use for it? At 1.012, it's pretty dry/good for a brew. Maybe the IBUs are just lower than you expected, making it appear sweeter (more malt forward). The hops could come out when the batches are fully carbonated, so I'd say there's still some hope for the brews.

I have an ale on deck that I expect to be a bit sweeter than some. I'm using a good amount of honey malt in it (pretty much the only thing besides UK 2 row). Right now the estimated OG is 1.062 and estimated FG is 1.014. It will have about 16IBU's in it (technically a cream ale type recipe), so te IBU/SG ratio is going to be low (0.265 currently). I might increase the hops a bit, or switch the time a little to get a bit more IBUs in it. I'm also going to be hop bursting the batch, so it's all flavor/aroma additions.
+1 on tweaking the IBU's
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Old 06-14-2012, 02:03 AM   #8
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My response is along the lines as Stauffbiers. How much Crystal did you use?

I used to use crstals plugged into BeerSMith to get my color and it works pretty well in that regard. But to much and it makes a sweet beer.

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Old 06-14-2012, 03:09 AM   #9
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I apparently didn't keep good notes on the Kolsh (shame on me), but the Cream Ale, which is not as sweet as the Kolsh is as follows...

7lbs 2-row
2lbs flaked corn
8 0z cara pils
2oz cascade @60
2oz cascade @2

mashed @ 152 for 90 mins
mashed out @170 for 30 Mins

Wyeast American Ale

OG 1.054
FG 1.012

I'm stumped where the sweetness is coming from other than it needs more time to condition...

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Old 06-14-2012, 03:28 AM   #10
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Quote:
Originally Posted by DoubleAught View Post
I apparently didn't keep good notes on the Kolsh (shame on me), but the Cream Ale, which is not as sweet as the Kolsh is as follows...

7lbs 2-row
2lbs flaked corn
8 0z cara pils
2oz cascade @60
2oz cascade @2

mashed @ 152 for 90 mins
mashed out @170 for 30 Mins

Wyeast American Ale

OG 1.054
FG 1.012

I'm stumped where the sweetness is coming from other than it needs more time to condition...
If I was in your shoes I'd maybe use less cara pils and drop the mash temp to 149-150 and see if it helps.. Try a one gallon batch maybe... That's just me, though. Not sure if everyone else would agree. Also, check for conversion at 60 mins with iodine, and if you get good results start the lauter instead of mashing for 90 mins.
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