Dry taste during fermentation of Hazy IPA

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

GuelohBrewer

New Member
Joined
May 5, 2021
Messages
3
Reaction score
0
Hey guys,
I am currently brewing this Hazy IPA recipe here.

I am 9 days into my fermentation, my OG was a little low at 1.055 (should have been 1.062) but my current gravity is at FG stage -1.012.

it’s still bubbling a little so I’m going to leave it until that stops. But upon trying it, the taste of the beer is really dry.

I’m using a different yeast (Vermont Ale from Escarpment Lbs). But otherwise it’s all the same as the recipe. I pitched at the right temp. I’ve held it at the right temps (I’ve got an inkbird). So on paper I should be ok

does anyone have any thoughts to what could be?

Thanks in advance!
 

sibelman

Well-Known Member
Lifetime Supporter
Joined
Nov 22, 2007
Messages
285
Reaction score
211
Location
Portland, OR
If the mash was 154°F as indicated in your recipe, I'd expect considerable malty character, not dry. Perhaps the mash spent some time at lower temp?
 
OP
G

GuelohBrewer

New Member
Joined
May 5, 2021
Messages
3
Reaction score
0
I know. That’s what I was thinking. I don’t think it went low at any point. I was worried maybe it was too high at the start.
 
OP
G

GuelohBrewer

New Member
Joined
May 5, 2021
Messages
3
Reaction score
0
If the mash was 154°F as indicated in your recipe, I'd expect considerable malty character, not dry. Perhaps the mash spent some time at lower temp?
I know. That’s what I was thinking. I don’t think it went low at any point. I was worried maybe it was too high at the start.
 

day_trippr

"This Space For Rent"
Joined
May 31, 2011
Messages
37,659
Reaction score
20,560
Location
Stow, MA
77% attenuation would be smack in the middle of that strain's 73-83% advertised range, and 1.012 FG is reasonable given the OG - and usually would not pose a particularly "dry" finish...
 

Genuine

Well-Known Member
Joined
Nov 19, 2011
Messages
1,048
Reaction score
555
Location
Putnam
Also, keep in mind that the beer is still very young at this point and there has NEIPA's i've brewed that really shine after 2-3 weeks of cold conditioning and carbonation. I would dry hop, keg and see how it is after kegging.
 

RM-MN

Supporting Member
HBT Supporter
Joined
Nov 26, 2010
Messages
14,781
Reaction score
5,666
Location
Solway
it’s still bubbling a little so I’m going to leave it until that stops.
Bubbling can continue for a long time. Instead of waiting for it to stop, us your hydrometer to determine when the fermentation is over, the give the beer a few more days for trub to settle out. I've bottled a pale ale at day 10 with good results.
 

NSMikeD

Well-Known Member
Joined
Jan 2, 2017
Messages
683
Reaction score
494
Location
Huntington
Also, keep in mind that the beer is still very young at this point and there has NEIPA's i've brewed that really shine after 2-3 weeks of cold conditioning and carbonation. I would dry hop, keg and see how it is after kegging.


^. This. The “dryness” might actually be a little hop burn masking the maltiness. That very well could go away as it conditions. Did for me on my NEIPA. My last three beers I used flaked grain (wheat oat and/or barley) and my numbers were off. Two of the three finished up very well. I expect the third to follow suits as it’s been just a week since I brewed it. I don’t know why but I’m not worrying about numbers as much anymore.
 

MotoGP1000

Supporting Member
HBT Supporter
Joined
Dec 14, 2015
Messages
151
Reaction score
15
Hey guys,
I am currently brewing this Hazy IPA recipe here.

I am 9 days into my fermentation, my OG was a little low at 1.055 (should have been 1.062) but my current gravity is at FG stage -1.012.

it’s still bubbling a little so I’m going to leave it until that stops. But upon trying it, the taste of the beer is really dry.

I’m using a different yeast (Vermont Ale from Escarpment Lbs). But otherwise it’s all the same as the recipe. I pitched at the right temp. I’ve held it at the right temps (I’ve got an inkbird). So on paper I should be ok

does anyone have any thoughts to what could be?

Thanks in advance!
I’m curious. When one say dry what does that kind come through like?
Asking because I think I did the same with a bad thermometer. My beer isn’t bad but the finish seems “dry”. To be thats not sweetness and a tiny bit of hop burn.
 
Top