flars
February 13, 2016, 6:44pm
1
Continuing the discussion from Maltodextrin after bottle conditioning? :
Continuing the discussion from Lack of mouthfeel on my Brunch Stout :
You have less control with extract, but there’s still things you can do. What kind of OG/FG are you getting on these beers? Some things you could do:
-Add Maltodextrin. You can add this at any time during the brewing process (8 oz will give you another 4 points or so to your FG on a 5G batch) . For a brunch stout, lactose is another good option (8-16oz per 5G is a good range).
-Some DME brands are more fermentable than others, so you experiment with switching to a different DME brand
-Change yeast. Try using a british yeast, in general they tend to attenuate less than other yeasts. Looks like this kit uses S-04, which should have been a good option.
-Dont add sugar or any other fully fermentable items.
-Steep some extra crystal malt.
I mentioned before that two Dry Irish Stouts finished at 1.006 in the bottle. Probably a problem with wild yeast. One had stabilized at 1.009, the other at 1.011 in the primaries. Both of these lack the mouth feel when it was typical for these brews to finish at 1.011 to 1.012.
Would it be possible to add Maltodextrin to each pour to make some improvement? Right now they are tgo much like Guinness with a hint of sour.
Continuing the discussion from Maltodextrin after bottle conditioning? :
Continuing the discussion from Lack of mouthfeel on my Brunch Stout :
You have less control with extract, but there’s still things you can do. What kind of OG/FG are you getting on these beers? Some things you could do:
-Add Maltodextrin. You can add this at any time during the brewing process (8 oz will give you another 4 points or so to your FG on a 5G batch) . For a brunch stout, lactose is another good option (8-16oz per 5G is a good range).
-Some DME brands are more fermentable than others, so you experiment with switching to a different DME brand
-Change yeast. Try using a british yeast, in general they tend to attenuate less than other yeasts. Looks like this kit uses S-04, which should have been a good option.
-Dont add sugar or any other fully fermentable items.
-Steep some extra crystal malt.
I mentioned before that two Dry Irish Stouts finished at 1.006 in the bottle. Probably a problem with wild yeast. One had stabilized at 1.009, the other at 1.011 in the primaries. Both of these lack the mouth feel when it was typical for these brews to finish at 1.011 to 1.012.
Would it be possible to add Maltodextrin to each pour to make some improvement? Right now they are tgo much like Guinness with a hint of sour.
flars
February 13, 2016, 6:48pm
2
I dissolved one ounce of maltodextrin in a quart of boiled water. First test was adding a tablespoon of the solution to a 20 ounce pour. The maltodextrin eliminated the watery mouthfeel. Finish was a super dry, dry stout. Very good accidental brew. Now if only the excess carbonation wasn’t there to deal with.
I don’t know if you’ve tried this, but I use the syringe technique to degas stouts and also give a nice head w/o nitro. Pull up 10 ml of beer into a syringe, and then shoot it into the glass (make sure there is some headroom). Nucleates a lot of bubbles, reducing your carbonation.
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