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Old 10-05-2012, 10:27 PM   #1
atietyen
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Mar 2009
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Lately I seem to be having a problem with the sweetness of my beer. I made a pale ale and a beer northern brewer calls Jamils Evil Twin. (should be an IPAesk beer) They both came out extremely sweet. Almost like honey beers. Has anyone encountered this issue? The first thing that came to mind was fermentation temp but I used American Ale yeast and fermented at a constant 66-68 degrees. So, in my opinion they fermented at a good temp. My starting gravity was spot on to the recommended as well. Thoughts anyone?


Thanks for the help and cheers mate!

Andrew



 
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Old 10-05-2012, 10:32 PM   #2
Aschecte
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A couple if questions, how long did you ferment for ? Was this extract ? What is your gravity now.


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Old 10-05-2012, 10:35 PM   #3
BVilleggiante
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Also, what temp was your saccarification rest at?
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Old 10-05-2012, 10:36 PM   #4
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Sweetness generally is attributed to under attenuation. What was your starting gravity? What was for Final gravity? what is your IBU?

Did you do a yeast starter?

For example if you brew a 1.060 OG beer and the final gravity is 1.030 its going to have that sweet sugary taste to it.

My reccomendation is to areate your wort well, pitch the proper amount of yeast and use yeast nutrient.

If you are still coming in high on your FG your gain bill might have too many unfermentables in it or your mashing too high.
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Old 10-05-2012, 11:04 PM   #5
BrewinHooligan
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If you are brewing all grain it sounds like your mash temps may be too high or you are under-pitching your yeast. Have you calibrated your thermometer at freezing with ice water and at boiling to make sure it is accurate?
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Old 10-06-2012, 03:26 AM   #6
headbanger
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Quote:
Originally Posted by atietyen View Post
Lately I seem to be having a problem with the sweetness of my beer. I made a pale ale and a beer northern brewer calls Jamils Evil Twin. (should be an IPAesk beer) They both came out extremely sweet. Almost like honey beers. Has anyone encountered this issue? The first thing that came to mind was fermentation temp but I used American Ale yeast and fermented at a constant 66-68 degrees. So, in my opinion they fermented at a good temp. My starting gravity was spot on to the recommended as well. Thoughts anyone?


Thanks for the help and cheers mate!

Andrew
I'd bet you're either using old or under modified malt assuming you have made no changes to your process. Increase the length of your mash or buy some new, fresh malt and see if that helps. If you've changed suppliers lately, switch back.

 
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Old 10-23-2012, 03:51 PM   #7
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I noticed that my last two batches (a kolsch and a bock) were both very sweet. They were good, just really sweet. I brewed another batch this past weekend and for the first time I measured the temperature of the mash. It was running about 10 deg F too high.

Thanks for the posts about the mash going to high. This might be my problem.

Tracy
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Old 10-23-2012, 06:32 PM   #8
alexavery
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Mar 2009
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Quote:
Originally Posted by OClairBrew View Post
If you are brewing all grain it sounds like your mash temps may be too high
+1 to this



 
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