Brewing Master » Homebrew Beer » Dumb question about "dry" beer
Dumb question about "dry" beer
Question:
"Dry" in the beverage world means "not sweet." Your beer could have been highly fermentable and didn’t leave much residual sugar. What was the final gravity. You are going to give me the same look that I got from some of the guys in the homebrew club. I didn’t take any readings. I need to get in the habit of doing so
Well, the "final" reading might continue to drop in the bottle, so knowing what the gravity was some months ago wouldn’t help all that much anyway. Was this an extract brew? I find that extract brews get very dry with age. They’re best consumed relatively young. If it was all grain, then your mash temp was probably a bit low. Are you sure your buddies know Diacetyl when they taste it? Regards, Mike Sharp
Response:
Regarding diacetyl, I am a poor person to ask much about since it needs to be really ugly before I pick it up.
How’s your sensitivity to DMS? 
Brian
Response:
I can pick up good old Midwestern Cabbage brew right off. — Dan Listermann Check out our E-tail site at www.listermann.com
– Hide quoted text — Show quoted text – Regarding diacetyl, I am a poor person to ask much about since it needs to be really ugly before I pick it up. How’s your sensitivity to DMS? Brian
Response:
"Dry" in the beverage world means "not sweet." Your beer could have been highly fermentable and didn’t leave much residual sugar. What was the final gravity. You are going to give me the same look that I got from some of the guys in the homebrew club. I didn’t take any readings. I need to get in the habit of doing so
Nah. I was shocked to find that I actually remembered an initial *and* final reading on one of my early all-grain batches; I didn’t think that this had ever happened. Sure, it has a gravity. NOt much I can do about it by the point I can read it . . . But then again, I couldn’t tell you exactly what’s in the last few beers I’ve made–I tend to wander through my grain downstairs, choosing whatever sounds good in what I want, and bringing it up to gravity with two-row . . . hawk, the low-stres brewer — Richard E. Hawkins, Asst. Prof. of Economics /" ASCII ribbon campaign These opinions will not be those of X and postings. Penn State until it pays my retainer. /
Response:
"Dry" in the beverage world means "not sweet." Your beer could have been highly fermentable and didn’t leave much residual sugar. What was the final gravity.
You are going to give me the same look that I got from some of the guys in the homebrew club. I didn’t take any readings. I need to get in the habit of doing so —
Response:
I brewed a bitter ale in late March, early April. Last week I took a bottle to my homebrew club for tasting. Some of the comments were that the beer had a diacetyl and a dry taste. I guess leaving the beer in primary too long and the fermentation temps can lead to the diacetyl taste, right? But what is, and what causes a dry flavor?
"Dry" in the beverage world means "not sweet." Your beer could have been highly fermentable and didn’t leave much residual sugar. What was the final gravity. OTOH maybe someone is confusing "astringency" with "dry." Astringency leaves a dry sensation on the tongue. Regarding diacetyl, I am a poor person to ask much about since it needs to be really ugly before I pick it up. — Dan Listermann Check out our E-tail site at www.listermann.com – Hide quoted text — Show quoted text – —
Response:
I brewed a bitter ale in late March, early April. Last week I took a bottle to my homebrew club for tasting. Some of the comments were that the beer had a diacetyl and a dry taste. I guess leaving the beer in primary too long and the fermentation temps can lead to the diacetyl taste, right? But what is, and what causes a dry flavor? —