Originally Posted by Denny
Or perhaps he didn't.
I assume you brewed exactly the same recipe with the same malts to reach your conclusion? Done multiple times with blind tastings to verify?
Exactly the same recipe, made from the same batch of malt, and hops, and the same batch of yeast (although different generations).
I ran the experiment about 6 months after I started kegging, and had just visited England. I was disappointed because my kegged bitters were noticeably inferior to any of the draught bitters that I could get in the pubs.
At that time, I was mashing at 1.25 qt per lb. They were comparable to bottled bitters, which are nothing like the real thing.
I decided to experiment with mash thickness, and found that reducing the thickness from 1.25 to 1.5 qt per lb made no noticeable (to me) difference. I tried two batches as 1.5 qt per lb, and they were both the same
I then tried 1 qt per lb, and the difference was unbelievable.
One of my brothers came over to visit me at that time, and without prompting, agreed with me. He could not drink a pint of the thin mash, but had no difficulty is drinking several pints of the thick mash.
After a couple of years making minor adjustments to the recipe and water treatment, I made another trip to England. This time I was disappointed because the draught beers in the pubs were generally inferior to my home brew.