So I just bottled my first batch woo! Abv was only 4.6 which kinda sux but I tasted it and it tasted pretty dry after bottle condition can fix this? Also will it raise the abv at all due to a small amount of fermentation in bottle?
Beer taste dry
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douglasbarbin
Well-Known Member
It might raise ABV a little if you bottle condition, but it is probably a negligible amount. Did you do all-grain, and if so, what temperature did you mash? Another thing that will dry out the beer is if there are a lot of simple sugars in the recipe like corn or cane sugar.
At what temp did you steep those grains? If the temp was too high (>170F), the "dry" taste could be astringency from tannin extraction from the grain.
If you removed from heat at 170 then added the grains, the temp should have dropped a few degrees. Probably not hot enough to extract tannins.
Squeezing the grains won't add tannins, but high temps will. The off-flavor from that is astringent, sort of a cardboard-like or tea-bag taste. It can be confused with dryness.
Oxidation can create a similar off-flavor. Did you accidentally mix in some air while racking or perhaps stirred a bit too vigorously when mixing in priming sugar?
Squeezing the grains won't add tannins, but high temps will. The off-flavor from that is astringent, sort of a cardboard-like or tea-bag taste. It can be confused with dryness.
Oxidation can create a similar off-flavor. Did you accidentally mix in some air while racking or perhaps stirred a bit too vigorously when mixing in priming sugar?
pablosbrewing
Well-Known Member
No worries - bitterness perception changes after carbonation
4 oz of corn sugar (dextrose) adds about 0.3% ABV (in 5 gallons)
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