How is it done? I have been cloning a lot of stuff I like and then bumping up alcohol content probably no more than 1%. I typically do this through DME additions or base malt increases. But my big beer batches are having a hint of the "hot" phenol finish. One was a winter ale and the other was a pilsner. I now have a controlled fermentation process so I am keeping temps in the mid 60s for ales and mid 50s for my lagers.
In general how does one create smoothness for big beer recipes?
In general how does one create smoothness for big beer recipes?