Yep, I'm a newcomer to the website, however not to homebrewing. Thanks to everyone in advance who has created threads that I have already read; the information has been great!
My question is how does one get a smooth and creamy ending finish to your beer? I live in Indianapolis and have visited many of our local breweries, however one brewery always stands out as to always have a very clean and smooth finish in EVERY beer and EVERY style...even the IPAs that are more bitter have that really creamy finish on the palate that seems to come through more than anything else. I recently caught wind from talking with a brew master at a different brewery that this establishment I am referencing uses the London Ale yeast strain for a majority of the brews. Has anyone else used this yeast strain before? I haven't and of course plan to do my next batch with it, but figured it wouldn't hurt to ask if anyone else has noticed this yeast profile with the London Ale strain. Is this giving the beers this smooth ending finish that I want so bad or is it something else?