Most likely cause of residual sweetness

[bvanderhaar]

I've had two brews that have had more residual sweetness than I'm used to. These process variables have changed since my last few brews:

• Now using a converted fridge as fermentation chamber
• I used hotter strike water (170F) due to brewing outside
• Brews are being kegged

I also tried a few different ingredients:

• Pale malt (4L) instead of brewers (1-2L) as a base malt; LHBS said it shouldn't cause a flavor difference
• 1272 instead of the usual 1056 or US-05

I know this is a lot of variables to change - but I'm looking for those with more experience to comment on what they think is most likely the cause of the residual sweetness. I switched back to brewers malt and 1056 and am getting the drier results I expected. Is it the yeast or the malt? Or something else?

 

[Pappers_]

The attentuation rates for the 1272 and 1056 are the same, according to the Wyeast website. I use Pale Malt in most of my beers, it does give a slightly richer, maltier flavor than standard 2 row, in my opinion, and you could be perceiving that as sweetness.

 

[bvanderhaar]

The attentuation rates for the 1272 and 1056 are the same, according to the Wyeast website. I use Pale Malt in most of my beers, it does give a slightly richer, maltier flavor than standard 2 row, in my opinion, and you could be perceiving that as sweetness.

Thanks for responding! 'Slightly' more malty seems a bit light to describe the difference, but maybe I'm not remembering things correctly - or I'm harder on myself/my brews. Once my latest brew carbs up, I'll try to do a side by side comparison.

Honestly, I like the higher floc of 1272 for convenience. But with this experience, I'm not sure I'd risk it again on a whole batch - even though Wyeast does claim same attenuation. The beer isn't undrinkable - it's just...too sweet for me; I'm always going to go to the drier beer.

 

[Kampenken]

I think you forgot to tell us about that lactose addition!

Hmm, hotter strike= higher mash temp, higher FG, I've mashed hot and no apparent sweetness. I'm with Pappers, I think you sense it from the grain switch, strong taste buds you have there!

I use 1272 and also like the higher floc, but only my porter w/lactose have I noticed sweetness.

 

[bvanderhaar]

I think you forgot to tell us about that lactose addition!

Hmm, hotter strike= higher mash temp, higher FG, I've mashed hot and no apparent sweetness. I'm with Pappers, I think you sense it from the grain switch, strong taste buds you have there!

I use 1272 and also like the higher floc, but only my porter w/lactose have I noticed sweetness.

At first when I was reflecting on my brewing I didn't even remember I used different base malt - I only remembered after using brewers on my last brew. Now I want to brew with brewers and 1272 to double check. Maybe I'm just sensitive to that flavor.

 

[Cyclman]

Each person's palate is unique, so you could be sensitive to a malt change when many might not be.

Are your FG's significantly different?

 

[bvanderhaar]

Each person's palate is unique, so you could be sensitive to a malt change when many might not be.

Are your FG's significantly different?

Yeah...I was hoping no one asked about FG's. I had these two brews in the primary for 2.5 weeks and was more focused on getting kegging right. So...I didn't take a FG. Not prudent in hindsight, but figured even if they were high - not a lot could be done.

The latest brews (drier) FG were 1.002 (IPA) and 1.010 (Stout).

 

[Cyclman]

Yeah...I was hoping no one asked about FG's. I had these two brews in the primary for 2.5 weeks and was more focused on getting kegging right. So...I didn't take a FG. Not prudent in hindsight, but figured even if they were high - not a lot could be done.

The latest brews (drier) FG were 1.002 (IPA) and 1.010 (Stout).

Don't feel bad, I rarely take FGs, as my beers end up typically at the low end of the estimated range, and I like them dry. But it might help quantify whether this is a fermentation or recipe issue, you need to figure that out.

 

[beergolf]

Is a sweet taste or a fruity taste? That might be what you are tasting. 1272 fermented in the upper end of the range can develop a fruitiness to the brew. Fermented at 60-62 and it is pretty clean.

I use it a lot and like to ferment it at the lower end of the range, unless I want some fruitiness. I do like it a lot because it does drop out nice and clear.

 

[bvanderhaar]

Is a sweet taste or a fruity taste? That might be what you are tasting. 1272 fermented in the upper end of the range can develop a fruitiness to the brew. Fermented at 60-62 and it is pretty clean.

I use it a lot and like to ferment it at the lower end of the range, unless I want some fruitiness. I do like it a lot because it does drop out nice and clear.

I think it's sweetness - sugary/malty. But I'll survey my friends to get a consensus. I'm not claiming a pristine reference palate; but I feel pretty confident in saying it's sweetness. When I think fruity - I think of more of a belgian yeasty flavor/complexity. There might be some of that (I fermented at 67F); but to me it's overwhelmingly sweet.

 

[JJack887]

What you could do is send the beer to me.

 

[Yooper]

I think it's sweetness - sugary/malty. But I'll survey my friends to get a consensus. I'm not claiming a pristine reference palate; but I feel pretty confident in saying it's sweetness. When I think fruity - I think of more of a belgian yeasty flavor/complexity. There might be some of that (I fermented at 67F); but to me it's overwhelmingly sweet.

Often a "too sweet" beer isn't really too sweet via FG readings- but it IS often underbittered.

An important measurement to look at is the SG/IBU ratio.

So, for a beer with an OG of 1.050, an IBU of 50 gives a ratio of 1.000. That would be strongly bitter. For a beer with an OG of 1.090 and an IBU of 50, that would be .556- not very bitter at all and actually probably sweet in the finish.

So, look at the OGs, and the IBUs, and see if that could be the problem.