TwoHeadsBrewing
Well-Known Member
I've been messing around with mash temps lately to change the final gravity on my beers, and thus the amount of unfermented sugars in the final product. The odd thing is, I've brewed several beers where the taste seems to contradict the hydrometer readings.
For instance, I just brewed a double IPA and it started at 1.070 and finished at 1.010. My target mash temp was 150, but I ended up hitting 151 which I held for 75 minutes. The gravity came out as expected, but the brew tastes decidedly sweet. I used Nottingham dry yeast, no starter, for this batch as well.
I've also had the opposite happen; I ended up with a 1.018 stout, but it actually tastes fairly dry. Not like a guiness or anything, but more along the lines of a blonde ale or Ed's Haus Pale. Any thoughts?
I've always assumed ending gravity to be a good indicator of the sweetness of the final product, but this has not held true for each beer. Anyone else notice this?
For instance, I just brewed a double IPA and it started at 1.070 and finished at 1.010. My target mash temp was 150, but I ended up hitting 151 which I held for 75 minutes. The gravity came out as expected, but the brew tastes decidedly sweet. I used Nottingham dry yeast, no starter, for this batch as well.
I've also had the opposite happen; I ended up with a 1.018 stout, but it actually tastes fairly dry. Not like a guiness or anything, but more along the lines of a blonde ale or Ed's Haus Pale. Any thoughts?
I've always assumed ending gravity to be a good indicator of the sweetness of the final product, but this has not held true for each beer. Anyone else notice this?