duskb
Well-Known Member
Many times I've compared my extract recipes to the beer they were supposedly crafted after and I've noticed how my beers stand out having what I can only describe as a different "mouthfeel" than their commercial counterparts. At first I thought it had something to do with the CO2 content or draw particulars but now I'm beginning to realize it's something else completely.
My stuff when compared to a commercial (or microbrew) has a much softer and thinner feel in my mouth than the thicker more full bodied drink I get in the pre-labeled brown bottles. I don't know why or what it is I'm doing to get that effect.
So, I pose this question to the group. My beer tastes great but it's thin and almost watery. Maybe I'm over watering it when I go to top off, I dunno. I'm topping off to the 5 gallon mark, I believe. What other components can alter the mouthfeel in a brew and how much of it is related the the fact that I'm brewing mini mash instead of all grain?
My stuff when compared to a commercial (or microbrew) has a much softer and thinner feel in my mouth than the thicker more full bodied drink I get in the pre-labeled brown bottles. I don't know why or what it is I'm doing to get that effect.
So, I pose this question to the group. My beer tastes great but it's thin and almost watery. Maybe I'm over watering it when I go to top off, I dunno. I'm topping off to the 5 gallon mark, I believe. What other components can alter the mouthfeel in a brew and how much of it is related the the fact that I'm brewing mini mash instead of all grain?