Hey guys, moving my Irish red (kinda brown... extract) to secondary and it smells great, but it attenuated a lot more than I thought it would. Expected FG was 1.013 from 1.050, but my beer is currently at 1.007 (all at 60 degrees or properly adjusted). I was using Munton's standard yeast, so I was actually expecting it not to make it that far.
Do you think that this will turn out too dry for its style?
Also, I tasted a sample, and it tasted good for a green beer, but a bit tangy. It wasn't exactly sour, and smells great, so its not at all infected, but have you ever had a tang, maybe zesty type of flavor in your beer before bottling? Will it go away? In the meantime, I'll RDWHAHB.
Thanks for replies, y'all rule.