Byrdbrewer
Well-Known Member
Hello all, cheers !! I have a question concerning extract brewing
I currently brew Midwest kits that include a grain steep. My finished beers still tend to have a sweet taste on the front end and a kind of thick mouth feel. They are fully carbonated but seem to lack a crispness and a noticeable bitterness. My fermenting temps do tend to get a bit high, around 75 f at times, but the hydrometer reading always indicate a finished beer. my question is this am I just expecting too much from an extract kit, maybe I just need to suck it up and move to all grain. On a side note, my Sorghum beer comes out amazingly crisp and hoppy, so Im wondering if maybe I need to upgrade the yeast from the standard dry yeast to a starter (or maybe use more yeast than called for), or lower the fermenting temp some how, or just condition the crap out of it
I currently brew Midwest kits that include a grain steep. My finished beers still tend to have a sweet taste on the front end and a kind of thick mouth feel. They are fully carbonated but seem to lack a crispness and a noticeable bitterness. My fermenting temps do tend to get a bit high, around 75 f at times, but the hydrometer reading always indicate a finished beer. my question is this am I just expecting too much from an extract kit, maybe I just need to suck it up and move to all grain. On a side note, my Sorghum beer comes out amazingly crisp and hoppy, so Im wondering if maybe I need to upgrade the yeast from the standard dry yeast to a starter (or maybe use more yeast than called for), or lower the fermenting temp some how, or just condition the crap out of it