Derp
Well-Known Member
I brewed a Timothy Taylor Landlord clone using a variation of the Northern Brewer recipe. It was very tasty, but I asked a friend to critique it against a bottle of the real deal. I trust his tasting skills completely; I fear that my tastebuds have withered with age. I understand that the bottled version is different than the cask version served in the UK, and I also understand that the bottle may have been several months old. Anyway, here goes;
He said that that my clone was very similar to the real thing, but he said that my brew "came on strong, but diminished very quickly." Is that a bitterness issue or a (perceived) maltiness issue? I don't know how to approach this in future attempts. I added a small (0.5-ounce in 10 gallons) dry hop that the recipe didn't call for.
He also said that there was a little more 'middle" to the real thing. I think this could be solved with a tiny increase to the crystal addition. Yes? No?
I guess what I'm really asking is "What would cause a beer to "finish" early and how can such a perception be changed?
Thanks for your input!
He said that that my clone was very similar to the real thing, but he said that my brew "came on strong, but diminished very quickly." Is that a bitterness issue or a (perceived) maltiness issue? I don't know how to approach this in future attempts. I added a small (0.5-ounce in 10 gallons) dry hop that the recipe didn't call for.
He also said that there was a little more 'middle" to the real thing. I think this could be solved with a tiny increase to the crystal addition. Yes? No?
I guess what I'm really asking is "What would cause a beer to "finish" early and how can such a perception be changed?
Thanks for your input!
