Hello all! If there's a definitive post for this, please forgive me and point me in the right direction, please! Otherwise...
I'd like some advice on some things to look for in my upcoming brews. Here's where I stand now: I primarily brew 1 gallon, BIAB currently. I've used solely kits from Brooklyn Brew shop and Northern Brewer (when using extract type kits). Mostly I do pretty well with sanitation and cleanliness, temperatures (I have a keezer/fermenter that's digitally controlled), following instructions, timing. I use our tap water ("If it tastes good, it should be good to brew with"), and the ingredients that come with the kits. Usually, they taste fine, some really good, some okay, but mostly just...fine. Also, I keg now, rather than bottle.
My dilemma is that the beer mostly just tastes okay, nothing outstanding (though there was a Mexican Hot Chocolate stout that was really good!). They consistently taste, well, a little "green", with an "amateurish" feel to it. And once in a while, a bit weak and watery. All have been drinkable, and don't go to waste, but I'm trying to figure out some things to look for to make the outcome more "professional" tasting, and really outstanding. Depending on the time of year and my preference at the time, I usually like the porters, stouts, IPA's, fruity beers, and occasionally some ales.
I'm looking for that "oh man this is a really good beer" outcome. I think I find that waiting a bit longer after kegging (up to a month later) seems to make it taste a bit better. But, I would love some advice on some other things to try or look for: different water, different methodology, checking pH, adding more or less ingredients, etc. The good thing is, it seems to be consistently this way, and again, all from kits, so I feel like I do a fairly decent job on brew day, with fermenting, and with kegging. But, still, feel like I'm missing something.
Thanks in advance, and I know there are many, many variables, but trying to get a general sense of some things to explore.