Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Dry mouth aftertaste
Reply
 
Thread Tools
Old 06-25-2012, 01:24 AM   #1
deandx
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Posts: 11
Liked 1 Times on 1 Posts

Default Dry mouth aftertaste

What causes a dry mouth aftertaste in a beer? I made a pale ale and it was meant to be a bit hoppy. And it tastes fine but it leaves you with a dry mouth and I'm not sure why.


deandx is offline
 
Reply With Quote
Old 06-25-2012, 01:45 AM   #2
LLBeanJ
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
LLBeanJ's Avatar
Recipes 
 
Join Date: Feb 2012
Location: Windsor, CO
Posts: 2,244
Liked 451 Times on 337 Posts
Likes Given: 173

Default

Sounds like it over-attenuated. What was the FG? Also, post the recipe.


LLBeanJ is offline
 
Reply With Quote
Old 06-25-2012, 02:11 AM   #3
iambeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Wash, DC
Posts: 1,236
Liked 161 Times on 124 Posts
Likes Given: 128

Default

Does the dry mouth come with a case of the munchies by any chance?
iambeer is offline
 
Reply With Quote
Old 06-25-2012, 05:11 AM   #4
nealizm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Houston, TX
Posts: 102
Liked 10 Times on 8 Posts
Likes Given: 2

Default

Quote:
Originally Posted by iambeer View Post
Does the dry mouth come with a case of the munchies by any chance?
Even the dryest of beers can quench that thirst.

I'm drinking on my blonde ATM and am getting the same thing, i belive it is specialty grains.
I used 2row,.5lb oats and hops.


"Sounds like it over-attenuated. What was the FG? Also, post the recipe."
Possibly but i think its more in the recipe.
nealizm is online now
 
Reply With Quote
Old 06-25-2012, 05:11 AM   #5
nealizm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Houston, TX
Posts: 102
Liked 10 Times on 8 Posts
Likes Given: 2

Default

Quote:
Originally Posted by iambeer View Post
Does the dry mouth come with a case of the munchies by any chance?
Even the dryest of beers can quench that thirst.

I'm drinking on my blonde ATM and am getting the same thing i belive it is not enough specialty grains.
I used 2row,.5lb oats and hops.


"Sounds like it over-attenuated. What was the FG? Also, post the recipe."
Possibly but i think its more in the recipe.
nealizm is online now
 
Reply With Quote
Old 06-25-2012, 12:52 PM   #6
billl
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Raleigh, NC
Posts: 2,105
Liked 322 Times on 269 Posts
Likes Given: 7

Default

That "dry mouth" taste is usually referred to as astringency. It generally comes from the grains - specialty or base - steeping or mashing too long, sparging too much, or letting the heat get too high. It's more common if your water/wort is above the ideal ph range.
billl is offline
 
Reply With Quote
Old 06-25-2012, 01:01 PM   #7
deandx
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Posts: 11
Liked 1 Times on 1 Posts

Default

It was a partial mash;

My og was pretty far below what I expected. It was supposed to be about 1.056 but I measured it at 1.033. My fg was pretty low, about 1.007 but not too far off. Recipe was for 6 gal, but I think I had more which messed up the og.

6.6lb breis gold extract
3.0 lb Belgian pale
.5 lb light crystal
.5 lb Belgian biscuit
2 oz cascade 60 min
.66 oz fuggle 30 min
.33 oz fuggle 1 min
White labs American ale yeast
deandx is offline
 
Reply With Quote
Old 06-25-2012, 01:30 PM   #8
iambeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Wash, DC
Posts: 1,236
Liked 161 Times on 124 Posts
Likes Given: 128

Default

To my limited knowledge this sounds like a very dry, mild ale. I have made a couple of dry milds and they are like that, except moderately less hopped and not using Belgian caramello grains. Depending on how balanced yours is with the hops, it may be a great session beer once carbonated. The taste if grains may come through very clean.
__________________
To wine-drinking they are very much given, and it is not permitted for a man to vomit or to make water in presence of another. --Heredotus, on the subject of Persians
iambeer is offline
 
Reply With Quote
Old 06-25-2012, 01:32 PM   #9
LLBeanJ
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
LLBeanJ's Avatar
Recipes 
 
Join Date: Feb 2012
Location: Windsor, CO
Posts: 2,244
Liked 451 Times on 337 Posts
Likes Given: 173

Default

23 points is a lot to be off with an extract recipe, even with extra water. My guess would be a measurement error due to incomplete mixing of top-off water, which is pretty common. 1.007 is going to be somewhat dry. It certainly will be noticably dryer than, say, 1.010 or 1.012, which is probably where the recipe was expected to finish. I'd say that's the source of "dry mouth" that you're experiencing.
LLBeanJ is offline
 
Reply With Quote
Old 06-25-2012, 02:36 PM   #10
deandx
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Posts: 11
Liked 1 Times on 1 Posts

Default

Ok, so how does it over-attenuate? Also, will it mellow over time and become less dry tasting?


deandx is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS