Beerdrinker from Norway having problems with a beer that is too sweet.
I won't ramble on forever, so I'll just tell you all what my usual recipes are:
In my beers I use:
3kg of liquid malt extract (unhopped)
1kg of cane sugar.
Hops
Boil:
I only boil for 30min (adding hops accordingly to reach the desired bitterness, flavor and aroma). Adds sugar and 50% of the extract 10min before flameout.
Bitterness, taste and aroma is not the problem.
Fermentation:
The batch usually ferments for 2 weeks...until the bubbling stops.
I never take a gravity reading...so, the problem might be a to high final gravity?
Hmmm, what else...I usually use a high attenuation yeast.
Could boiling the extract make the beer sweeter?
Could using too much cane sugar be the problem?
Should I ferment longer...letting the yeast "clean up", before bottling?
Please help!
I won't ramble on forever, so I'll just tell you all what my usual recipes are:
In my beers I use:
3kg of liquid malt extract (unhopped)
1kg of cane sugar.
Hops
Boil:
I only boil for 30min (adding hops accordingly to reach the desired bitterness, flavor and aroma). Adds sugar and 50% of the extract 10min before flameout.
Bitterness, taste and aroma is not the problem.
Fermentation:
The batch usually ferments for 2 weeks...until the bubbling stops.
I never take a gravity reading...so, the problem might be a to high final gravity?
Hmmm, what else...I usually use a high attenuation yeast.
Could boiling the extract make the beer sweeter?
Could using too much cane sugar be the problem?
Should I ferment longer...letting the yeast "clean up", before bottling?
Please help!