The title pretty much says it all. How do you best do this?
Xpertskir said:I would say that technically there is no way to add body without altering tastes, because more body means more residual sugar and more sweetness to balance out. The best ways to add body without malt character would be higher mash temps or dextrin malt(carpils, carafoam, ect) Maltodextrin also works but is much easier to overdo
JonM said:Some yeasts, like Denny's 1450, seem to create a rich mouthfeel. I can't explain why or how, though.
I did use flaked oats. I also dry hopped on day 5 with no bag and let it ferment another 2 weeks. It just doesn't look appealingte-wa said:would flaked oats do the trick?
I did use flaked oats. I also dry hopped on day 5 with no bag and let it ferment another 2 weeks. It just doesn't look appealing
solbes said:I am a little confused on the OP's problem. Has this beer already been brewed? If yes, then I think maltodextrin is one of the only things that will address the issue. If its a question of adding body to future brews, that's not the way to go. Agree with higher mash temps, adjuncts, or lower attenuating yeasts. Louis, I would start a new thread so we don't confuse suggestions linking to the correct problem.
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