Beer is consistently too sweet

[MattHollingsworth]

Yes, lovibond is a measure of color, which is created by kilning the malt. The longer you kiln, the higher the color or lovibond, and the more sweet flavors it creates.

Crystal, for example, is 2row that has been kilned longer. It leaves an obviously sweet or caramelly taste, even at only 5% of the grist.

Crystal is not just 2 row that's been kilned longer. It's a different process from regular malt.

The terms Crystal malt and Caramel malt are used interchangeably to describe a type of grain that undergoes a special stewing process during malting resulting in a crystalline sugar structure inside the grain's hull. These grains give a sweet, caramel flavor to the finished beer and can almost always be used as steeping grains by extract brewers. This type of specialty grain can be easily made at home from any base malt.

The crystallization/caramelization process

To make crystal or caramel malt, maltsters take green malt and, instead of heating it in a dry kiln, stew it in an extremely damp or wet oven. In the presence of water, each kernel of grain essentially undergoes a mash in the hull, converting the grain's starch to sugar. However, since the grain is not crushed, the sugar does not go into solution and create wort. Instead, when the temperature is lowered, the sugar crystallizes in the hull, giving the grain the appearance of a crystal of sugar. The malt is then dried over heat, with the drying temperature and time determining the color and flavor characteristics of the finished product.

Brewing with crystal and caramel malt

Because the stewing process essentially mashes the grain, crystal and caramel malts are some of the few steeping grains that can be used in extract brewing without needing to be mashed, although some of the palest crystal malts may not be sufficiently converted and may leave haze in the finished beer. All-grain brewers may also simply add crystal malts to the mash as they would any other specialty malt.

Because their other options are limited, new brewers brewing extract batches often depend on crystal malts, sometimes to excess. While crystal malts in small amounts will give a sweet malt character to the finished beer, in excess it can create a cloying or artificial character. Crystal malts also add to a beer's body and increase head retention.

https://www.homebrewtalk.com/wiki/index.php/Crystal_malt

Furthermore, higher kilned malts don't necessarily make the malt or beer sweeter.

 

[dedndcrusr]

I don't think you mentioned how soon you're drinking the beer. I've noticed in my own beers, that if I give them a few extra weeks in the bottle, the hop bitterness starts to come forward, and the sweetness dies down considerably.

 

[jeff2335]

I don't think you mentioned how soon you're drinking the beer. I've noticed in my own beers, that if I give them a few extra weeks in the bottle, the hop bitterness starts to come forward, and the sweetness dies down considerably.

Depending on what I'm making usually keg after about a month.

 

[dedndcrusr]

Depending on what I'm making usually keg after about a month.

I've found that my pale ales are usually at their best around 6-7 weeks. They're certainly drinkable at 4 weeks, but seem to get better as they age a little. I'm not sure that really helps with the problem you are having though.

 

[shtank]

I to have a consistent sweet problem more of a smell though. I normally ferment 7-10days primary and secondary for the same and around 3weeks I put it in the fridge. I start sampling after 4weeks or so. Should I leave it at room temp after secondary or can it condition in the fridge.

 

[IloveWorts]

Any updates on this?

 

[ncbrewer]

I never thought about this. Would using pale malt vs 2 row really make that big of an impact on the taste?

I brew my pale ales with just pale ale malt - no crystal at all. IMO it tastes very different from pale malt.