OdinsBrew
Well-Known Member
I prefer beers on the less sweet side. Palate wise, I'm a west coast hop-head.
My 'big beer' ends up too sweet. It's about 7lbs light DME, and around 3lbs grains, crystal 10s - 40s. And I use White labs Cali Pale Ale yeast. Even if I hit 1.090 OG the yeast usually takes it down to 1.020 - 1.022, so that's the only yeast I add. I've heard about adding yeast later, to help bring it down more.
I'm thinking about adding a champagne yeast. Or how about this: mixing half a vial of champagne yeast with half a vial of ale yeast. (I may try this on my regular pale ale too.)
So two questions. Will the champagne yeast make it dryer, less sweet. And second, if my line of thought about yeast being the key here isn't the right track, any suggestions on how to make the end taste less sweet.
Thanks!
My 'big beer' ends up too sweet. It's about 7lbs light DME, and around 3lbs grains, crystal 10s - 40s. And I use White labs Cali Pale Ale yeast. Even if I hit 1.090 OG the yeast usually takes it down to 1.020 - 1.022, so that's the only yeast I add. I've heard about adding yeast later, to help bring it down more.
I'm thinking about adding a champagne yeast. Or how about this: mixing half a vial of champagne yeast with half a vial of ale yeast. (I may try this on my regular pale ale too.)
So two questions. Will the champagne yeast make it dryer, less sweet. And second, if my line of thought about yeast being the key here isn't the right track, any suggestions on how to make the end taste less sweet.
Thanks!