Experiment beer ending up too sweet

[David Woods]

The yeast was two packs of Saflager 34/70. Straight in no starter.

I maybe should also mention that I use the no chill in a cube method which some comments said it would make the IBUs higher due to sitting in the cube hot for some time. So I brewed with a little lower IBUs. To my taste this doesn't seem to be the case - if it is it's very slight.

 

[DocAnna]

Thanks I've just noticed you had already said about the Saflager...
So I suspect your fermentation temperature will have been higher than 14° with a vigorous fermentation over the limited time described as there will have been heat generated by the fermentation, that though on it's own wouldn't necessarily cause additional sweetness, though can leave residual acetylaldehyde which gives an apple like artificial sweetness to lagers in particular. You've not mentioned a later warming of the fermentation to ensure it was complete and to absorb diacetyl - does it have the characteristic popcorn aroma?

The carapils is specifically in the recipe to contribute dextrins which contribute to mouth feel and sweetness which yeast can't digest so that may be adding more sweetness.

Overall the FG isn't that far above target and I suspect your sweetness is arising from either high dextrin or acetaldehyde levels. If you still have the beer in the fermenter I suggest resuspending the yeast (give it a shake or a stir) then taking it up to 18 °C for a couple of days. If you are bottle conditioning it then a longer period of conditioning may be enough on it's own if there was enough yeast transferred. If you have it in a corny then taking it up to room temperature for a week or so may also work.

 

[Sadfield]

I'd be wary of resuspending the yeast and worsening the problem.

https://knowledge.escarpmentlabs.co...=It is theorized this is,who dare to taste it).

 

[DocAnna]

[Deleted as an unnecessary addition]

 

[David Woods]

How much Dextrin would you add to a 23L batch.

 

[Larse]

How much Dextrin would you add to a 23L batch.

You wouldn't. The possible reason for the sweetness is from dextrins provided by the carapils.

As @DocAnna says, if it's still in the fermenter, raise the temp to about 18° (wouldn't recommend stirring as it brings a risk of infection/oxygenation and I've never seen it work) and leave for a few days. You may see no change, but it won't do any harm. Then package and leave for a couple of weeks before sampling. If still sweet, leave for longer. Time can fix most issues.