Expert: Alan Ward - 8/8/2008

Question
QUESTION: Hello
I have been home-brewing beer on and off for some years.  Just recently I started again with renewed vigour with a view to achieving commercial quality.  I am really struggling to get the 'nutty' mouthfeel to my ale.  It comes out a bit sweet and lacking the fulness of a pint from the pub.  I have followed every recipe and still cannot seen to replicate that perfect pint.
Thanks, Paul

ANSWER: Paul,

Could you please send me the recipe?  Please enclude the yeast that you are using.

I am guessing that you are trying to duplicate a certain brand of ale.  If this is the case it may be very difficult.  Most commercial breweries use yeast that they have developed.

It could also be the temperature that you are fermenting at.

After I look at the recipe I will know more.  

If you can also enclude your O.G.and F.G..

Alan

---------- FOLLOW-UP ----------

QUESTION: Hello Alan
Thank you for prompt reply and for help offered. I will briefly list the details below for your appraisal.

Hard Water boiled for 0.5 hour (to make 40 pint total)
6kg Marris Otter C/Pale Malt mashed at 67 Deg Cent for 1.5 hrs
500g Crushed Crystal Malt in with the Pale Malt
200g Flaked Barley
Goldings & Northern Brewer Hops boiled for 1.5 hrs (100gs - I like a bitter ale)
200g of golden syrup added toward the end of the boil
Safale S-04 12g added as a starter
Fermented at 21 deg C for approx 1 week
OG = 1052  Final Gravity = 1010

I would appreciate you advice on this, many thanks
Krgds, Paul  

Answer
Paul,

My guess is your yeast.  I have never used Safale S-04 but I know it is a neutral yeast.  You might try Wyeast #1272XL American Ale Yeast II.     
They discribe it as follows:

Fruitier & settles more rapidly than #1056, slightly nutty, soft, clean, slightly tart finish. Now in the expanded 125 ml package (6 - 8 times more yeast than the previous 50 ml packages)!

As a alternitive you might try fermenting it at a little higher tempature.  Maybe 24.4C.  This should adjust the flavor more in the direction you want.

Your recipe looks okay.  I presume that you are mashing the flaked Barely in with the others.

I still think that it is your yeast most likely.

I hope this helps.

Alan