dadshomebrew
Well-Known Member
- Joined
- Feb 24, 2014
- Messages
- 73
- Reaction score
- 11
Hi all
I am currently dialing in my all grain process and seeing some results from my first few all grain brews.
A fat tire clone mashed at 154 and a Moose drool clone mashed at 152
My concern is both beers have a sweet lingering aftertaste on the back of the tongue. Of course I can post recipe specified when I get on beersmith later. Good amount of crystal in both recipes.
Basically I am looking to confirm a suspicion about the cause of the sweetness. I use a 10 gallon igloo cooler mash tun, and (had) been overshooting strike temps slightly while I figured out the potential heat loss. Stirring the temp down and using ice if needed. Also I these early batches I was not stirring mid mash. I'm sure I was adding the grain super slow too, being a new AG nervous nelly.
So, could I have denature my beta amylase to some extent from using a higher than recommended strike, slow grain addition, and potential hot spots in the tun. And if so, would this cause the lingering sweetness.
My gravity was right on the money for both recipes and I have calibrate my thermometer, hydrometer, and Refractometer.
Thanks
I am currently dialing in my all grain process and seeing some results from my first few all grain brews.
A fat tire clone mashed at 154 and a Moose drool clone mashed at 152
My concern is both beers have a sweet lingering aftertaste on the back of the tongue. Of course I can post recipe specified when I get on beersmith later. Good amount of crystal in both recipes.
Basically I am looking to confirm a suspicion about the cause of the sweetness. I use a 10 gallon igloo cooler mash tun, and (had) been overshooting strike temps slightly while I figured out the potential heat loss. Stirring the temp down and using ice if needed. Also I these early batches I was not stirring mid mash. I'm sure I was adding the grain super slow too, being a new AG nervous nelly.
So, could I have denature my beta amylase to some extent from using a higher than recommended strike, slow grain addition, and potential hot spots in the tun. And if so, would this cause the lingering sweetness.
My gravity was right on the money for both recipes and I have calibrate my thermometer, hydrometer, and Refractometer.
Thanks