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Old 04-02-2010, 07:07 PM   #1
Cambriel
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Mar 2010
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Just curious what might have caused this. I've had an irish red on co2 for about six days now carbonating, and i tried pulling a draft last night. The taste wasn't bad, but it had a slightly syrupy texture and I'm not sure how it happened. It might actually have just been low carbonation, as it seemed to lose its head quite fast. I turned up the pressure and am hoping its better today.

Am I correct in thinking this is just a flat beer issue, or are there things that can cause that sort of mouth feel during the brew process?

 
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Old 04-02-2010, 07:16 PM   #2
mojotele
 
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It could be the recipe or the mash (if it was partial mash or all grain). Post some details about your brew day.

 
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Old 04-02-2010, 07:19 PM   #3
Cambriel
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Mar 2010
Kennesaw
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Was a partial mash irish red. I don't have the exact recipe on hand because the guy at the homebrew store wrote it up, and its sitting on my bench at home. The one thing I can recall that was a difficulty was that I had to crack grains myself, and having not done that before it was a huge pain. I spilled a bit trying to do it with a rolling pin, and I don't think they ended up very well cracked.

Beyond that, it was textbook. Sat for two weeks in primary, and then two weeks in secondary. Racked to keg last Sunday.

 
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Old 04-02-2010, 07:27 PM   #4
mojotele
 
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Well, as far as I know, poorly milled grain would just result in lower conversion efficiency. I don't think that would cause the texture you're describing.

The two things that spring to mind for me are a) a high adjunct recipe and b) a high temperature mash. Both would result in larger amounts of unfermentable sugars and a thicker mouth feel.

 
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Old 04-02-2010, 07:29 PM   #5
Cambriel
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Mar 2010
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I'm hoping it was just low carbonation. I have a very hard time distinguishing between flat and syrupy, so it's quite possible.

 
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Old 04-02-2010, 07:48 PM   #6
mojotele
 
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Yeah, give your carbonation idea a try and get back to us!

 
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