From the HBD Archive
From: florianb@tekred.cna.tek.com
Subject: Re: cidery taste and " DRY!!! and, Aging"
Date: 1989-07-18 19:28:55 GMT

In HB.DIG #203, aem says:

>It's cane sugar that adds a cidery taste, not corn sugar.

I disagree, and I've done batches to investigate it. Corn sugar will
produce a dry, cidery taste in beers when amounts as little as one
pound have been used in a five-gallon batch. As "Al" pointed out in
Digest #202, substitution of normalized amounts of dry malt extract
should correct the problem.

Martin A. Lodahl writes:

>I too have produced a beer
>that leaves me thirsty! The recipe, from memory:
>...
>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

My procedure is similar to yours for partial mashing. I don't think
there is a large danger in extracting tannins in your procedure.

>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

I'm going to guess that the problem is a combination of more attenuative
yeast acting at a higher temperature.

[Florian Bell, Boonesborough, Oregon]

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