Is a high final gravity, dry (unsweet) beer theoretically possible? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Is a high final gravity, dry (unsweet) beer theoretically possible?

Reply
 
Thread Tools
Old 04-18-2013, 06:40 AM   #1
huskeypm
Recipes 
 
Jan 2012
Del Mar, CA
Posts: 38



Hi,
I have a beer that leveled off at 1.03 SG (started at ~1.06 or so, with ~1.01 expected FG). The beer tastes very dry and a bit astringent, which I attributed to accidentally leaving 1-2 lbs of specialty grains in the boil and in the bucket. Given that the beer is dry (or at least masked by the astringency), it's been in the bucket for 5 weeks, has gone through un-sticking techniques (heated to ~73, added yeast energizer, etc), is there anything else besides sugar that could yield a high SG?

Thanks!
pete

 
Reply With Quote
Old 04-18-2013, 10:39 AM   #2
chungking
Recipes 
 
Jun 2012
Posts: 310
Liked 10 Times on 9 Posts


All grain or extract? If all grain, high mash temps will create more unfermentable sugars, leading to a higher FG. Mashing in the upper 150's will give you that FG...

 
Reply With Quote
Old 04-18-2013, 11:25 AM   #3
gcdowd
 
gcdowd's Avatar
Recipes 
 
Jun 2011
Baldwinsville, NY
Posts: 1,877
Liked 201 Times on 151 Posts


1.03 and it's dry? I would think that would be overly sweet, that's a very high FG. Did you mean 1.003?
__________________
God invented whiskey to keep the Irish from ruling the world.

 
Reply With Quote
Old 04-18-2013, 11:52 AM   #4
chungking
Recipes 
 
Jun 2012
Posts: 310
Liked 10 Times on 9 Posts


Quote:
Originally Posted by gcdowd
1.03 and it's dry? I would think that would be overly sweet, that's a very high FG. Did you mean 1.003?
He did say it was astrigent, which could give you the perception it is dry, or give you a drying effect on mouth feel. Maybe that is over coming the residual sweetness?

 
Reply With Quote
Old 04-18-2013, 12:11 PM   #5
gcdowd
 
gcdowd's Avatar
Recipes 
 
Jun 2011
Baldwinsville, NY
Posts: 1,877
Liked 201 Times on 151 Posts


Entirely possible, I just wanted to make sure OP didn't mean 1.003.
__________________
God invented whiskey to keep the Irish from ruling the world.

 
Reply With Quote
Old 04-18-2013, 05:09 PM   #6
woozy
Recipes 
 
Mar 2013
Posts: 1,283
Liked 130 Times on 109 Posts


If the OP meant 1.003 than he wouldn't be asking this question, would he?

 
Reply With Quote
Old 04-18-2013, 05:22 PM   #7
gcdowd
 
gcdowd's Avatar
Recipes 
 
Jun 2011
Baldwinsville, NY
Posts: 1,877
Liked 201 Times on 151 Posts


Quote:
Originally Posted by woozy View Post
If the OP meant 1.003 than he wouldn't be asking this question, would he?
Ya never know.
__________________
God invented whiskey to keep the Irish from ruling the world.

 
Reply With Quote
Old 04-18-2013, 07:19 PM   #8
huskeypm
Recipes 
 
Jan 2012
Del Mar, CA
Posts: 38


It's definitely 1.03 and I've calibrated the hydrometer, adjusted for temperature, etc. The recipe was a partial mash (~8 lbs grain if I recall correctly) and it might have mashed a few degrees too high.

I presume I should be able to taste the unfermentable sugars, so technically 1.03 should be incredibly sweet, which I don't notice at all. Would the 1-2 lbs speciality grain I added to the boil yield enough astringency to mask the sweetness? Would husks or other grain remnants ever be sufficient to impact the specific gravity?

 
Reply With Quote
Old 04-18-2013, 07:56 PM   #9
rklinck
Member
HBT_LIFETIMESUPPORTER.png
 
rklinck's Avatar
Recipes 
 
Nov 2012
Washington, DC
Posts: 670
Liked 67 Times on 56 Posts


Quote:
Originally Posted by huskeypm View Post
I presume I should be able to taste the unfermentable sugars, so technically 1.03 should be incredibly sweet, which I don't notice at all. Would the 1-2 lbs speciality grain I added to the boil yield enough astringency to mask the sweetness? Would husks or other grain remnants ever be sufficient to impact the specific gravity?
You should definitely be able to taste the unfermentable sugar as sweetness. My imperial stout finished at 1.017, and there is a noticeable sweetness.

I think it has to be that the astringency is covering the sweetness.

Not sure what you mean about husks or grain remnants impacting SG, but they won't. Any grain remnants would have fallen out of suspension and be with the trub and yeast cake at the bottom of the fermenter.

 
Reply With Quote
Old 04-18-2013, 09:01 PM   #10
huskeypm
Recipes 
 
Jan 2012
Del Mar, CA
Posts: 38


Thank you for all of the feedback.

Is there a cheap way to estimate whether one has a goop of unfermantables versus viable sugars? Iodine works for longer sugars (starches)...
p

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
dry beer with high final gravity? huskeypm Beginners Beer Brewing Forum 18 04-07-2013 10:11 PM
does a beer with a high final gravity still need sugar added when bottling? rhythmiccycle Beginners Beer Brewing Forum 25 11-12-2012 04:43 PM
does a beer with a high final gravity still need sugar added when bottling? rhythmiccycle Bottling/Kegging 3 11-11-2012 05:35 PM
Beer Smith Final Gravity Too High? Teddypower Brewing Software 7 03-24-2009 12:38 PM
High Final Gravity rbankert Beginners Beer Brewing Forum 9 01-22-2007 05:57 AM


Forum Jump