ArkhamAsylum
Active Member
First off, long time reader, first time poster. Thank you all for the wisdom you've provided over the years.
Now, the issue: I've only done three lagers, and they were all a bit on the sweet side.
The first, a red, was still quite drinkable, as the malts were clean and crisp.
The second, a pilsener, was almost cider-sweet when I racked to secondary, so I boiled 2 oz of hops for an hour to cover it up, and it is now an uber-hoppy pilsener-wannabe.
Last night, when racking my doppelbock to secondary, I noticed that it was somewhere between a sweet stout and a honeyweiss on a sweetness scale.
All three hit the projected OG/FG +/- 0.005, and I used very basic recipes (which I can post when I get home if need be). They all lagered for 4-6 months prior to kegging. Is there any guidance about this phenomenon? I've never had this problem with ales, or even ciders.
Thank you for the continued shared wisdom, and cheers!
Now, the issue: I've only done three lagers, and they were all a bit on the sweet side.
The first, a red, was still quite drinkable, as the malts were clean and crisp.
The second, a pilsener, was almost cider-sweet when I racked to secondary, so I boiled 2 oz of hops for an hour to cover it up, and it is now an uber-hoppy pilsener-wannabe.
Last night, when racking my doppelbock to secondary, I noticed that it was somewhere between a sweet stout and a honeyweiss on a sweetness scale.
All three hit the projected OG/FG +/- 0.005, and I used very basic recipes (which I can post when I get home if need be). They all lagered for 4-6 months prior to kegging. Is there any guidance about this phenomenon? I've never had this problem with ales, or even ciders.
Thank you for the continued shared wisdom, and cheers!