Beer Forum

Gents,

My past few brews have been “dry”. Any suggestions on middle of the road temperature to lesson the dryness of the finished beer. I usually convert at around 153 degrees, and perform a mash out at 168 degrees. My system is pretty consistent with an efficiency of 84% to 89%. I do understand that higher conversion temperatures will leave more unfermentable dextrins decreasing dryness, however I still would like decent fermentability.

Thanks

Scott

I have had a problem lately where my strike has left me too high. I have ended up mashing at 155 for longer than I would like and have noticed a ever so slight sweetness in my beers.

I have always wondered what happens if you strike too high (like 160) and cool it down within, say, 10 minutes to 152. How much non-fermentable sugars are extracted in that first 10 minutes (apparently the most critical time from everything I have read).

It would be a good experiment.

Calvey; the ten minutes at 160 would result in denaturing enzymes that you want to work for you at the lower temp. But if it is a short rest you're probably ok as only some of the enzymes will be denatured. You would probably want to cool to below the initial target as you may have difficulty getting full conversion.

brewmaster; at 153 most people do not get a "dry" result. Even for a 100% base malt grist, like for a pils or helles, at 153 you would get decent balance between fermentable and unfermentable regardless of the yeast used (I may be stretching it there). So that prompts the following. Are you measuring temp accuately? What actual attenuation are you achieving? If your attenuation isn't more than 75% or so the dryness may be a perception from whatever grains you are using.