HBC
Well-Known Member
I have made my second AG batch, a SMASH (MO, EKG, Nottingham) and had a good OG and FG. My fermentation was about 3-weeks, although it was clearly finished at 3-4 days in. I keg'd it about 9-days ago, have of course tasted about every other day since carbing (can't wait!) and it is now VERY dry. I really like it, don't get me wrong. And I suppose that it has become drier over the course of the past 3-days. The taste is amazing (nutty front, tingle to the hop, and slight fruity bread tone from the yeast) but the finish is very dry.
Is this a character trait of the ingredients used? Is this something good to shoot for or??? I suppose I am just wanting to pay attention to the qualities so I can replicate or remove them in future batches.
Is this a character trait of the ingredients used? Is this something good to shoot for or??? I suppose I am just wanting to pay attention to the qualities so I can replicate or remove them in future batches.