Greetings fellow Brewers,
Long time lurker, first time post. I would like to get some opinions on how I can add more body to my extract brews. I just tasted my latest batch which was a NB Brunch Stout. Brew day was flawless, aggressive primary fermentation and even pushed the secondary to just under 2 months. I ended up dry beaning for about 11 days which achieved the coffee aroma I was looking for. I always tend to err on the side of caution and slightly under carbonate when I prime, but that being said I was happy with each step of the process. Sunday was 14 days in the bottle so I cracked one to sample. A decent head when first poured that dissapated as it warmed up which I’m fine with. Nose was fantastic and the flavor was spot on. However, it just seems too thin to me. I now have about half a dozen batches under my belt (can never brew as much as I would like to) and this always seems to be something I am unhappy with in regards to my final product. Is there anything I can do to enhance the mouthfeel of my extract homebrews, or am I being unrealistic in thinking I can brew a beer with significant body unless I make the jump to all grain? I have a Bourbon Barrel Porter in the hopper and would love to improve my technique for that batch.
Thanks in advance for the guidance and I look forward to your feedback.