HomeBrew Chemistry

[OkieDokie]

I am not trying to be funny with this question, but noticed something in the past 6 months, which is when I began homebrewing. It seems that you get to "feeling good" quicker drinking homebrew versus commercial. I was wondering if in the process of each, is there something that the commercial guys do? Or is it more simple things, like readily available when in your own keg, or higher content beers?