I've brewed beer for 2 years, approximately 20 batches give or take. Secretly, I've never been UBER-stoked on the taste of my homebrew, because as an avid beer connoisseur I always feel like the brew lacks body and "grainy" taste that great beers do...
Most of my beers have a slight yeasty taste (yes I know the longer I ferment, or dual-stage, the cleaner the beer will be) or go down smooth but TOO smooth, like a mild cream ale. I am obsessed with beer that has that full-mouth body and grainy/cereal-like taste.
Am I doing something wrong or do I need to get on the all-grain bandwagon already? Here's a quick summary of my current techniques:
Extract with Partial Grain
Tap Water (clean Oregon water - I've had it checked)
3 gallon boil added to 2 gallons tap water = 5 gallon carboy
Iodophor sanitizing
Whole hops - always
No yeast starter - just liquid yeast right into the carboy after cooking and cooling
Never had a problem with brew much before, but just felt like the "big boys" beer taste is missing from what I want to achieve.
HELP!!!
Most of my beers have a slight yeasty taste (yes I know the longer I ferment, or dual-stage, the cleaner the beer will be) or go down smooth but TOO smooth, like a mild cream ale. I am obsessed with beer that has that full-mouth body and grainy/cereal-like taste.
Am I doing something wrong or do I need to get on the all-grain bandwagon already? Here's a quick summary of my current techniques:
Extract with Partial Grain
Tap Water (clean Oregon water - I've had it checked)
3 gallon boil added to 2 gallons tap water = 5 gallon carboy
Iodophor sanitizing
Whole hops - always
No yeast starter - just liquid yeast right into the carboy after cooking and cooling
Never had a problem with brew much before, but just felt like the "big boys" beer taste is missing from what I want to achieve.
HELP!!!