Well, sacrifices must be made in the name of science, but I'm still hoping to find that somebody has already done the research and published it, thereby allowing me to focus my research dollars on ingredients.
The comment about the alcohol level not being as high as I think it is is interesting, albeit unsupported as of yet.
I am aware of the error inherent in my measurements, but I consume the proper levels of S.G. so it should be close.
Carbonation is different but similar, I "shake carb" in the keg. Mouthfeel is not exactly the same, so maybe carbonation / water chemistry are issues - I'm using "water store" water which has pretty much everything stripped out and I'm not yet experimenting with modifying the water chemistry.
I've always found homebrew to be a more "relaxing" or "euphoriant" buzz, and less of an overt intoxicant. I give credit to B vitamans in yeast for this, but if there's one thing I have learned in this pass at brewing is that everything I thought I knew is wrong.
I using temperature control (ales fermented in the sixties F) but not blowoff hoses yet. What effect would that contribute?
I'm an IPA fiend, so I'm getting plenty of hops.
Thanks all - Norman