Hi folks,
i have been all grain brewing for over a year now and although the beers are turning out pretty tasty, I'm noticing that they seem to be finishing a touch 'sweet', but not cloying.
I normally use a liquid yeast strain and step up to a 2l starter. Fermentation temperature control is pretty good and I'm certainly leaving the beer ferment out. I haven't noticed my F.G's to be unusual so I wondered what steps I could take to dry out the beers a little (without resorting to reducing my grain bill and adding sugar). Mash temps? Larger yeast starters?
Thanks in Advance
Sandy

CORPORAL BN ARMY 
