From the HBD Archive
From: pacbell!pbmoss!mal@hplabs.HP.COM
Subject: DRY!!! and, Aging
Date: 1989-07-17 21:49:18 GMT

Paul Close writes:
> ... After a few swallows, my mouth
> has an unpleasant "dry" feel to it ...

Immediately after Paul posted this, my latest batch was ready for
tasting, and I was in a similar pickle. My recipe & process are
strikingly different from Paul's, but I too have produced a beer
that leaves me thirsty! The recipe, from memory:

3 lbs. bulk "light Scottish" malt extract
3 lbs. 2-row pale malt
9 AAU Kent Golding hops
Edme yeast*
Finings: 1 tsp gelatin and 1 oz PolyClar-AT
Priming: 1 cup corn sugar

I used the "small scale mash" procedure in Miller's "CHoHB", and was
careful about the temperatures. My sparging procedure could very
well be at fault, though: my improvised lauter tun consists of a
large colander lined with a nylon straining cloth, and I ladled all
the mash through it, which left more than a little of the cloudy
wort in the boiler. I then poured it all back through the grain and
into a catch pail, then back through the grain again and into the
boiler. Only then did I rinse the grain with the sparge water. Is
that too much hot wort/water on the grain? Could that be where the
astringent dryness came from?

Another suspect is the yeast. I previously made a batch using
almost exactly the same recipe. The sparge was handled much
differently, and with my equipment, required more than 2 hands (ergo
the change this last time). The largest change from that batch was
the yeast: that time, I used Red Star Ale yeast, which was
altogether too fruity for my taste. This seems to be the opposite!
I can't taste the malt at all! I've previously only used Edme with
dark beers, and have gotten results I liked. Is it too attenuative
for the light malts I was using?

Another possible culprit is the heat: in the 70's at pitching,
rising rapidly into the 90's through primary fermentation (ambient
room temp. The carboy was swathed in wet towels in a tub of cold
water, with a fan on it at all times), tapering into the 80's during
secondary.

Paul Close writes:
>P.S. My beer is still sitting at room temperature. Should I refrigerate it
>now? Once the beer is in bottles, what is a good procedure? Immediately
>chill, or sit for a while, or ???

It's my understanding that most of the meaningful in-bottle changes
will either take place more slowly or not at all if the beer is
chilled. So if you're hoping (as I am with mine) that a little age
will take the "edge" off of it, leave it at (cool) room temperature.

= Martin A. Lodahl Pac*Bell Minicomputer Operations Support Staff =
= {att,bellcore,sun,ames}!pacbell!pbmoss!mal 916/972-4821 =
= If it's good for ancient Druids, runnin' nekkid through the wuids, =
= Drinkin' strange fermented fluids, it's good enough for me! 8-) =

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