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-   -   What makes a beer smooth? (http://www.homebrewtalk.com/f39/what-makes-beer-smooth-185145/)

taa800 07-05-2010 01:41 AM

What makes a beer smooth?
 
I've had some good beer, and I have some good, smooth beer. A beer that feels very soft when you drink it. What makes a beer smooth? And can this be done with extract brewing?

Thanks
Todd

Yooper 07-05-2010 01:43 AM

I'm not sure what you mean by smooth. Easy drinking, and not bitter? Or "clean" flavored? Or lager-like, which I think of as "crisp"?

Can you name a commercial beer or two that has the flavor that you're thinking of? That can help us to figure out what you might be looking for.

taa800 07-05-2010 02:00 AM

I'm not talking about smooth in flavor, more how it feels on your tongue. I had a beer called Dragon's Milk from New Holland brewery. Very smooth. I would also consider Guiness a smooth beer.

944play 07-05-2010 02:03 AM

A little chloride from either table salt or calcium chloride can give a beer some roundness.

Edcculus 07-05-2010 02:06 AM

lower carbonation will help

remilard 07-05-2010 02:36 AM

In Dragon's Milk, it is primarily tannin from oak aging.

I've heard that Yakima Magnums will make your lager so smooth, it's like a laxative.

Malticulous 07-05-2010 03:22 AM

I'm not sure what you mean but I'd say balanced recipie/process and a clean finish. I think that could be done with extract.

ToddO 07-05-2010 05:57 AM

i think you are talking about "mouthfeel" perhaps. Try a 1/2 pound of carapils (dextrine) for 5 gallons which wont affect the flavor so much but adds in my mind smoothness.

winepiper 07-05-2010 06:03 AM

Quote:

Originally Posted by ToddO (Post 2144658)
i think you are talking about "mouthfeel" perhaps. Try a 1/2 pound of carapils (dextrine) for 5 gallons which wont affect the flavor so much but adds in my mind smoothness.

That's what i thought as well. Mouthfeel is the right word for that. . . or we can say smooth for smoothies? :p

johnnyspade 07-05-2010 02:21 PM

Sometimes, just a little time is all that's needed. A good stout, for example, benefits from time in the bottle, in my experience anyway.


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