yeastforbrains
Well-Known Member
In the context of cooking, you can add flour to a sauce to make it thicker or less liquid. Has anyone ever tried adding flour to the boil to thicken up the wort and add mouth feel to the beer. I'd like to try it in an oatmeal stout I plan to brew soon. Any suggestions regarding what type of flour and how much to use? I understand the beer would not clear, but since it's opaque anyway, I don't really mind that. Other reasons why adding starches to the wort would be a bad idea?