Switch to All Grain...
For example we brewed an IPA and it tastes like an IPA but it tastes generic as hell. 60 bucks and nothing special.
Where are we going wrong?
Seriously... Is there a commercial beer that you would be stoked to replicate. For me they are Bridgeport IPA and SN Torpedo.
Then based on what you like. What would you like more that is not available commercially. For me it is a true Session Ipa, a toned down alcohol content but all other characters like IPA, mouthfeel, carbonation, 'hop forward', etc.
Let's work on your next recipe. I have some other really cool recipes i.e. 'dry hop porter'.
It would also be helpful to know what your equipment is like... mash tun/ LT and Kettle.
Lastly, in an IPA where you have spent $60 you should be getting a good bit of hops, using them to their fullest and finding quality hops are critical.
Seriously... Is there a commercial beer that you would be stoked to replicate. For me they are Bridgeport IPA and SN Torpedo.
Then based on what you like. What would you like more that is not available commercially. For me it is a true Session Ipa, a toned down alcohol content but all other characters like IPA, mouthfeel, carbonation, 'hop forward', etc.
Let's work on your next recipe. I have some other really cool recipes i.e. 'dry hop porter'.
It would also be helpful to know what your equipment is like... mash tun/ LT and Kettle.
Lastly, in an IPA where you have spent $60 you should be getting a good bit of hops, using them to their fullest and finding quality hops are critical.
We are doing all grain
This IPA had like 4 different hops in it and tons of a ****ing grain
Sometimes beers just taste like beers. If you want to get unique beers then you have to do unique things. Use different hop combinations in a pale ale or use unique additives like cacao nibs in a stout. Sometimes it can be as simple as you are adding too much to it. An IPA with 10 different hops would taste generic to my palate where a nice 3 hop combo would leave me intrigued and trying to pick out the unique flavors. Most of all you should forget about the cost if you can. Don't think a 60 dollar batch will rock purely because it costs more.
Better bottles and we only have a swamp cooler for a fermenter but we only do ales so don't see this as a problem. We keg too.
Temperature is a major part of taste profiles, 10 degrees can make the difference between meh and WOW don't neglect your yeast they are happiest at the correct temps...my .02
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