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Old 06-01-2008, 05:01 PM   #1
Coastarine
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I've been trying to work this out in my head and I can't seem to come to a conclusion. Is "dryness" in a brew more caused by a higher attenuation or a lower FG? I know these two things often go hand in hand. For example, does brew 1 taste drier because of higher attenuation, or do they have a similar mouth feel in terms of dryness because they have the same FG?

..............OG..........FG........Aparent Attenuation
Brew 1...1.100.......1.020..........80%
Brew 2...1.060.......1.020..........66%
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Old 06-01-2008, 05:40 PM   #2
david_42
 
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Dryness is the opposite of sweetness. FG is an indication of residual sugars, but ABV also plays a part, as does the composition of the residual (caramel vs wheat protein).

If the two examples had exactly the same grain bill by weight %, then the first one will be dryer.
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Old 06-01-2008, 05:58 PM   #3
Coastarine
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ok, that answers my question. I guess I knew FG played a big part in it, and my question was if it was the only thing that mattered or if attenuation would affect it too. Sounds good, thanks.
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On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

 
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