BrewStooge
Well-Known Member
Hi all, well back again to take in some finer points from our resident brewmasters, more of a curiosity really this time though. 
So I've noticed on a few of my latest, mostly on the lighter side batches have had an exceptionally dry quality when they get up to bottle time. It really reminds me of a dry white wine for a good comparison. It ages out, pretty quickly in fact, and comes out fine. Thing is, to me that seems kinda backwards. It's not as though any more sugars (other than bit for priming) are being introduced, and actually my FGs have been a bit higher than some previous batches.
Anyhow, short version is what causes this? Where would it come from, and how is it that it seems to disappear so quick? Might be more of a chemistry question actually, but I figure I'm still newb enough to put it here
So I've noticed on a few of my latest, mostly on the lighter side batches have had an exceptionally dry quality when they get up to bottle time. It really reminds me of a dry white wine for a good comparison. It ages out, pretty quickly in fact, and comes out fine. Thing is, to me that seems kinda backwards. It's not as though any more sugars (other than bit for priming) are being introduced, and actually my FGs have been a bit higher than some previous batches.
Anyhow, short version is what causes this? Where would it come from, and how is it that it seems to disappear so quick? Might be more of a chemistry question actually, but I figure I'm still newb enough to put it here
