Problem: Ale with hints of dry white wine and cider

[ntillemans]

The recipes for the two beers I've brewed with these characteristics were high in simple sugars (25-33% of fermentables). I've read that the ratio of sugar:malt alone could cause a problem for me. But, then, I've been experimenting beyond that. I reused the yeast cake (100% of the yeast cake) from the bottom of each of two strong ales I brewed to start the new ones. I read that stressed yeast could be at the heart of the problem. I plan to avoid reusing yeat cakes and to keep the simple fermentable sugars under 20%, if possible.

Sounds like that should work.

...But please help.

Did I miss a valuable lesson? Or am I on task?

Thanks.

[phrieken2]

It sounds like you hit the nail on the head, that is exactly the recipe that Jamil suggests for drying out his Saison, lots of simple sugar and lower mash temps. Keep this in your back pocket for beers you want the dry champagney taste for. Brew Strong!

[ntillemans]

Thanks. I'm glad it's probably that and not something else. And it's comforting to hear the results I got are sometimes sought after (albeit in the improvement of other styles).

Cheers!

[ntillemans]

Two weeks later there's still a slight dry/sourness to the beer. But it's mellowed a lot. After the first sip or two, I couldn 't detect it at all. I'll try it again in another week or two.