chatsprint
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- Dec 21, 2012
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Curious if anyone has a simple explanation regarding the differences I notice between my homebrewed beers and quality micro-brew versions of the same style.
The most obvious style to me is a simple red ale.
Have brewed both extract and BIAB partial mash recipes from a couple well known suppliers. Always patient, generally 3 weeks in the primary, 3-4 more weeks bottle conditioning. Healthy fermentations, temperatures within 3-4* of recommended temperatures.
The commercial versions seem to be lighter in the mouth, crisper on the tongue without much lingering of flavor on the palate.
My versions seem to be richer, sweeter with a bolder aftertaste.
I truly like mine better, possibly because of a fondness for sweets but also there seems to be a fuller body to the beer I brew, which I appreciate.
Am I failing to get good attenuation ?
Should a red ale lack a full bodied sweetness ?
Are the commercial versions deliberately that much "softer" to appeal to the lighter beer drinkers ?
The most obvious style to me is a simple red ale.
Have brewed both extract and BIAB partial mash recipes from a couple well known suppliers. Always patient, generally 3 weeks in the primary, 3-4 more weeks bottle conditioning. Healthy fermentations, temperatures within 3-4* of recommended temperatures.
The commercial versions seem to be lighter in the mouth, crisper on the tongue without much lingering of flavor on the palate.
My versions seem to be richer, sweeter with a bolder aftertaste.
I truly like mine better, possibly because of a fondness for sweets but also there seems to be a fuller body to the beer I brew, which I appreciate.
Am I failing to get good attenuation ?
Should a red ale lack a full bodied sweetness ?
Are the commercial versions deliberately that much "softer" to appeal to the lighter beer drinkers ?