I am just now sampling my first batch of all grain (a Saison recipe from “Brewing Classic Styles”) and even though it hasn’t carbonated enough yet, I’m DELIGHTED with the taste, particularly that I’m not tasting any what I assume to be “extract flavor.” I’ve been doing partial mashes for several batches and even that didn’t seem to help eliminate the taste I think is due to using extracts. This has been true of all my beers - I wasn’t happy with any of them because of an off flavor that I’m now attributing to the extracts I’ve used.
My question – “Is what I’m describing something that is real?” I’ve read that many beers that win in competitions are extract based, so maybe I’m off on this issue. Nonetheless, a number of people who tasted my all grain Saison side by side with some of my other beers commented (without me biasing them) that the Saison tasted cleaner, etc. I felt there was a much stronger taste of grain.
Bonus question – I used Wyeast 3711 and it attenuated from on OG of 1.060 to 1.001, yet the beer tastes rather sweet. I realize that not being carbonated adequately enough may be part of the taste equation, but where does this sweetness come from?
Thanks for any help you can send my way.