So, I've been Hombrewing off and on for about 12 years. Started with all extract, but soon started adding specialty grains. I stopped for a few years when my kids were born, mainly because I never seemed to have the time. I still use a combination of extract, but I'm researching the move to PG/AG.
In the last year I've made a few batches and visiting here several times a day over the last couple of months I have found that I have a lot to learn!
My brew has always been "good" and everyone who tries my beer says they love it! But I've come to realize, especially after the last batch that there are a lot of factors that I usually don't pay that much attention to. Primarily temperature.
Now as I said, my beer is always "good". I use the parenthesis because I know it can be better. The one thing I always notice is the smell. With the exception of the really dark stouts, it always seems to have this hombrew/yeasty smell, that I don't notice in commercial beers.
So my question is this: Is the smell an extract thing, or do you think it has to do with the temperatures? This last IPA that I made was sitting in a room at about 80 degrees for a good part of the primary before I moved it to my new fermentation chamber, and it's REALLY good except for this smell.
I know it's hard to guess without tasting it, and I've never really tasted anyone else's brew to compare it with. I guess I'm just going to start paying closer attention to my temps and try to get more accurate hydrometer readings.
Any comments fully welcomed! Thanks!
Caspean Ales and Cider
“There is an ancient Celtic axiom that says, ‘Good People Drink Good Beer.’ Which is true, then as it is now. Just look around you in a public barroom and you will quickly see: Bad People Drink Bad Beer. Think about it.”
-- Hunter S. Thompson,