Saving a too sweet beer - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Saving a too sweet beer
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 07-04-2013, 01:02 PM   #1
Progger
Recipes 
 
Jan 2013
Posts: 25
Liked 1 Times on 1 Posts



Iīve done pretty much the same kind of Pale Ale since day one, except that for the last 4 batches I used S-33 yeast instead of Windsor or US-05 which I usually use. I was attempting to have a fruity, Belgian like kind of flavor to it.

I bottled one batch and after 2 weeks the flavor is definitely fruity, too fruity for my taste. Itīs not overwhelming but it certainly does need a hopier balance. I can taste the bitterness but itīs not enough. I canīt even call it a Pale Ale as it is.

I canīt do anything about this bottled batch, but I still have three in primary fermentation with exactly the same recipe. Whatever I do on my next batches is not my concern, my concern right now is how can I bitter up the batches in fermentation.

I read someone once, saying he boiled hops, cooled the liquid and added the whole thing into the fermenter. What do you think about that?. Would it work?. I wouldnīt be attempting to get any hop profile or anything. Iīm just looking to out-sweet the beer. Just to kill that overly sweet taste and be able to drink more than one beer without feeling I just had a 350ml liquid caramel.



 
Reply With Quote
Old 07-04-2013, 02:00 PM   #2
BigFloyd
Recipes 
 
Dec 2012
Tyler, Texas
Posts: 5,268
Liked 758 Times on 651 Posts


Have you considered dry-hopping it in the fermenter for about 5 days before bottling?


__________________
Good Temp Control -----> Happy Yeast ------> Tasty Brew

 
Reply With Quote
Old 07-04-2013, 02:45 PM   #3
two_one_seven
Recipes 
 
Jan 2012
Dublin, OH
Posts: 709
Liked 23 Times on 21 Posts


Dry hopping will help some but it won't add very much in the bittering department. The hop nose will distract from the sweetness of the beer.

What you describe is called making a hop tea and yes it would help.

I am curious about the reason that the beer is too sweet. Did it not finish or did you not add enough bittering hops?
__________________
Lick Creek Brewing Co.
accident + curiosity x repetition* = happy humans *coefficient of magic brewing stick must be applied to repetition. History of brewing in one equation.

 
Reply With Quote
Old 07-04-2013, 02:52 PM   #4
Hernando
Recipes 
 
May 2011
Denver, CO
Posts: 491
Liked 12 Times on 12 Posts


Quote:
Originally Posted by two_one_seven View Post
What you describe is called making a hop tea and yes it would help.
This! FTW
__________________
"Sometimes when I reflect back on all the beer I drink I feel ashamed. Then I look into the glass and think about the workers in the brewery and all of their hopes and dreams. If I didn't drink this beer, they might be out of work and their dreams would be shattered. Then I say to myself, it is better that I drink this beer and let their dreams come true than be selfish and worry about my liver." --Jack Handey
O'tega Labrewtories

 
Reply With Quote
Old 07-04-2013, 04:18 PM   #5
Progger
Recipes 
 
Jan 2013
Posts: 25
Liked 1 Times on 1 Posts


Quote:
Originally Posted by two_one_seven View Post
Dry hopping will help some but it won't add very much in the bittering department. The hop nose will distract from the sweetness of the beer.

What you describe is called making a hop tea and yes it would help.

I am curious about the reason that the beer is too sweet. Did it not finish or did you not add enough bittering hops?
I will try that, then.

I think it feels sweet due to the kind of yeast. Probably, rather than sweet, it is too fruity. Iīm not sure.

The recipe is for 26 quarts in the fermenter. I used 10.55 lb of 2row and .555 lbs of caramel 40
1 oz of centennial at 60
1 oz of Cascade at 10
S-33 yeast

OG 1.056
FG 1.010

So, according to the OG and FG, the beer is not sweet because of low attenuation. I was not all that familiar with this yeast and the fruity effect I was looking for was maybe too much.

Next time Iīll go for a lower gravity, add Vienna or Munich instead of half that caramel 40 (or more than half) and add one 1.75 oz of hops more attempting a hoppier beer, closer to a typical Pale Ale but with a Belgian character. I think it should work.

Meanwhile, Iīll do one of those hop teas. Thank you!!!

 
Reply With Quote
Old 07-04-2013, 04:32 PM   #6
two_one_seven
Recipes 
 
Jan 2012
Dublin, OH
Posts: 709
Liked 23 Times on 21 Posts


Did a quick google search, cause I haven't used the S-33 and was curious about it, and I guess this yeast is known for giving fruit notes......so that's most likely the culprit.


__________________
Lick Creek Brewing Co.
accident + curiosity x repetition* = happy humans *coefficient of magic brewing stick must be applied to repetition. History of brewing in one equation.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Saving My Beer kevinstan Bottling/Kegging 1 02-15-2013 12:35 PM
Saving a beer... idiosyncronaut Beginners Beer Brewing Forum 7 10-09-2012 08:41 AM
Saving a beer busta98 General Beer Discussion 3 08-18-2011 08:58 PM
Leaking all that sweet, sweet beer dogbar Bottling/Kegging 4 02-07-2010 11:09 PM
The sweet, sweet smell of beer Chrus General Beer Discussion 2 04-05-2007 04:26 AM


Forum Jump