I've brewed 8-9 extract batches this year. All good. None great. They all have a sweet undertone to them. They aren't finishing as dry as a typical commercial beer tastes.
I'm hitting my numbers OG/FG. I'm ususally at least 2 weeks in primary plus 1-2 weeks in secondary. I'm using tap water - sometimes straight, sometimes filtered from refrigerator. My extract is fresh.
Searching the threads, seems like the things to improve are:
1. temp control
2. full boils
3. Late extract addition
With my last 3 batches, I've used the swap cooler method and late extract addition, but I still have the same sweet undertone.
I'm upgrading equipment over Christmas to go full boil in hopes that might help.
Can anyone tell me if their extract brews actually taste so good that you could confuse it for a commercial beer? Or I am getting about the best I can out of an extract process?
I'm hitting my numbers OG/FG. I'm ususally at least 2 weeks in primary plus 1-2 weeks in secondary. I'm using tap water - sometimes straight, sometimes filtered from refrigerator. My extract is fresh.
Searching the threads, seems like the things to improve are:
1. temp control
2. full boils
3. Late extract addition
With my last 3 batches, I've used the swap cooler method and late extract addition, but I still have the same sweet undertone.
I'm upgrading equipment over Christmas to go full boil in hopes that might help.
Can anyone tell me if their extract brews actually taste so good that you could confuse it for a commercial beer? Or I am getting about the best I can out of an extract process?