I've brewed two batches so far, and the second one isn't in tasting form yet. the first was the 60 minute doghead clone on the ipa recipe page. it turned out fine, but it seems syrupy. this is also something i've noticed with many of my friends' homebrews.
the antithesis in the same beer style, to me, is Commodore Perry by Great Lakes Brewing. This is a high-alcohol IPA but it seems crisp and dry.
What can I do to achieve a less syruppy brew? Is the syruppy quality, in any way, a product of using liquid malt extract? I can't help but think of that thick, thick, syrup that I put in the brew.
the antithesis in the same beer style, to me, is Commodore Perry by Great Lakes Brewing. This is a high-alcohol IPA but it seems crisp and dry.
What can I do to achieve a less syruppy brew? Is the syruppy quality, in any way, a product of using liquid malt extract? I can't help but think of that thick, thick, syrup that I put in the brew.