Not sure I understand, but are you critiquing an unfinished, unattenuated beer to figure out how you can improve the next batch? If that's the case, there's no way you could make decisions or have a real idea of what it's like until it's finished and carbed.
A quick drop in gravity is common over the first 2-3 days. It slows quite a bit and even though it may have gone nearly all the way in a short while, it may take several days or a week just to drop the last couple of points.
Guess I'm a little too impatient for beer I can usually get a rough estimate of how a wine/cider turns out by tasting it close to the end of primary. Might not be so easy with beer, a lot more going on in there in terms of chemistry. I just thought if it tastes watery now at 1.018 it will only become thinner as it sugers go down and ABV up. My SO will probably love it though, she thinks Sol is slightly to full-bodied, true beer-lover indeed. Her favorite beer would probably be a 5% ish ABV spirit wash, with 5gr of Mittelfruh for bittering in a 5g batch
Joking aside, I think for my next batch I want to try:
0.6kg Flaked Corn
0.7kg Pilsen Malt
0.3kg Caramalt
And try M42 New World Strong Ale yeast from Mangrove jack instead of the US-05. I love my 05, but I've read a lot of good things about the M42, seems it might lend some beneficial light esters/aromas, it attenuates a little lower which might help the body, and it has vastly better floccing abilities apparently.
If anyone is curios, here is the recipe: https://www.brewersfriend.com/homebrew/recipe/view/689565/mexican-cerveza
Last edited: