dry mouth? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > dry mouth?

Reply
 
Thread Tools
Old 01-13-2010, 03:13 PM   #1
NickThoR
Recipes 
 
Jan 2010
Greenville NC
Posts: 117
Liked 3 Times on 3 Posts



I was wondering, i've only made two batches, both are/were really good, yet they have a kinda dry mouth sensation after taking a drink, not bad, just wondering what it comes from. Both brews were extract, one was a red ale one was a citrus wheat ale.

 
Reply With Quote
Old 01-13-2010, 03:27 PM   #2
riverfrontbrewer
 
riverfrontbrewer's Avatar
Recipes 
 
Sep 2009
Denver, CO
Posts: 1,123
Liked 34 Times on 29 Posts


Nick-

I am generalizing, but with both beer or wine you could be on the sweet side or on the dry side (unsweet). I would guess that your yeast worked really well and ate up a large amount of the fermentable sugars, thus leaving you with a dryer beer.

 
Reply With Quote
Old 01-13-2010, 03:32 PM   #3
GilaMinumBeer
Half-fast Prattlarian
HBT_LIFETIMESUPPORTER.png
 
GilaMinumBeer's Avatar
Recipes 
 
Jan 2008
Posts: 59,283
Liked 7720 Times on 6301 Posts


Were both beers full extract or did they have steeping grains? I expect the latter.

Did you boil the grains or steep them higher than 170*F?

I ask because tannins can give you a "dry" pucker kind of mouthfeel. But, they prolly just attentuated really well.

 
Reply With Quote
Old 01-13-2010, 03:34 PM   #4
NickThoR
Recipes 
 
Jan 2010
Greenville NC
Posts: 117
Liked 3 Times on 3 Posts


Someone told me it might be astringent, but im not sure what that means, taste like, or what it comes from.

 
Reply With Quote
Old 01-13-2010, 03:37 PM   #5
NickThoR
Recipes 
 
Jan 2010
Greenville NC
Posts: 117
Liked 3 Times on 3 Posts


i did have steeping grains in both .5# 120 in the red and 1# 80 in the wheat. I kept a pretty close eye on the thermometer keeping it around 155 to 165, but it could have gone over when i walked away for a little.

how long should i boil steep them for? i steeped them for around 20-30. dont remember exactly.

 
Reply With Quote
Old 01-13-2010, 03:37 PM   #6
riverfrontbrewer
 
riverfrontbrewer's Avatar
Recipes 
 
Sep 2009
Denver, CO
Posts: 1,123
Liked 34 Times on 29 Posts


Gila has a good point as well....if you don't know what tannins taste like, get a really young, bold cabernet...will also give you almost a dusty taste because it's so dry.

 
Reply With Quote
Old 01-13-2010, 03:39 PM   #7
GilaMinumBeer
Half-fast Prattlarian
HBT_LIFETIMESUPPORTER.png
 
GilaMinumBeer's Avatar
Recipes 
 
Jan 2008
Posts: 59,283
Liked 7720 Times on 6301 Posts


Quote:
Originally Posted by NickThoR View Post
Someone told me it might be astringent, but im not sure what that means, taste like, or what it comes from.
That is a whole nuther ball of wax. Have some more people try it and ask them to describe the flavor to you in common similarity terms. "Astringent" usually refers to medicinal, band-aid, or Iodine like aromas and taste.

It does indicate where to look but, small steps first.

First, you need to determine that you actually have THAT problem. Do you have any beer clubs or brew clubs in your area?

 
Reply With Quote
Old 01-13-2010, 03:42 PM   #8
NickThoR
Recipes 
 
Jan 2010
Greenville NC
Posts: 117
Liked 3 Times on 3 Posts


The only lhbs within an hour has one worker and he doesn't brew, and i wouldn't know where to look for a club.

 
Reply With Quote
Old 01-13-2010, 03:52 PM   #9
GilaMinumBeer
Half-fast Prattlarian
HBT_LIFETIMESUPPORTER.png
 
GilaMinumBeer's Avatar
Recipes 
 
Jan 2008
Posts: 59,283
Liked 7720 Times on 6301 Posts


Quote:
Originally Posted by NickThoR View Post
The only lhbs within an hour has one worker and he doesn't brew, and i wouldn't know where to look for a club.
Try the beertown.org site and or google the heck outta yours and nearby towns. That is how I found my local club.

Taking your beers to a club function can tell you volumes about how close to style you are and or how to diagnose a potential flaw.

See, without a taste, your descriptions are vague enough to be one of three things; a really dry beer meaning the yeast ate up all the available sugars, tannins meaning the grains steeped too hot, or water source. I'll not go into any detail on the water stuff cause it's easy to get your head spinning on those details.

Barring a club for advice.

Did you use tap water for your brews?

Did you dechlorinate (active carbon filtration)?

You can also get some insight into beer off flavors by googling the term or reading through any brewing book. How to brew by John Palmer is a staple reference for anyone just getting started.

 
Reply With Quote
Old 01-13-2010, 04:01 PM   #10
NickThoR
Recipes 
 
Jan 2010
Greenville NC
Posts: 117
Liked 3 Times on 3 Posts


I use store bought spring water. thanks for the advice, ill check around for some clubs and keep an eye on the temp a little better next time. Also, idk if this has any thing to do with it, but the lhbs has only one kind of yeast, it doesn't have any numbers, string, or anything on it, just "great for any ale".

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
my big fat mouth Khyber Bottling/Kegging 10 11-08-2009 05:50 PM
Oh my... I think I just threw up in my mouth a little JoeMama Drunken Ramblings and Mindless Mumbling 6 12-12-2008 03:18 PM
My Mouth! brauhaus Drunken Ramblings and Mindless Mumbling 15 02-14-2008 12:46 AM
Me & my BIG mouth! david_42 General Chit Chat 23 10-04-2007 04:56 PM


Forum Jump