Questions tagged [body]

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3 answers

Why do my fresh fruit wine's finish with no body or flavor

I've asked this question before and tried the only suggestion I received. My last batch of strawberry/peach was only marginally better by freezing the fruit prior to brewing. I do better using ...
Ron Richardson's user avatar
0 votes
1 answer

Fixing a "Watery" beer

I brewed a V2 of this NEIPA I was trying to improve and it's currently sitting in the keg awaiting bottling. I brewed on new equipment and I had less boil off than expected so I had maybe a .75-1gal ...
Stegathesaurus's user avatar
2 votes
4 answers

Suggestions for a thin/no head Wit?

Will maltodextrin and dry hopping post fermentation help a no head/thin beer? The beer has been on 8lbs of CO2 at 34F for over a month (should be around 2 volumes). (I'm guessing it was my ...
Matthew Whited's user avatar
7 votes
2 answers

Any suggestions for getting a thick (almost chewy) body and mouthfeel when brewing a Milk Stout?

I am obsessed with the thick body, sweet style stouts (Milk Stouts, Russian Imperial Stouts Bourbon Barrel Stouts, etc.), think Dragon's Milk, Old Rasputin, Lakewood's Temptress. While I have ...
Pourtastic's user avatar
1 vote
2 answers

First time steeping!

I was advised by my LHBS that if I steep 500g of Carapils in 2L of water (for a 23-25L batch) at around 68°C, then use this as part of my boil, then I will have more body and head retention in my beer....
Phizzy's user avatar
  • 288
4 votes
3 answers

How to increase body of apple cider?

I have made an OG 1.060 apple cider (Gravenstein apples and added sugar), fermented with Red Star Pasteur Champagne yeast. It has fermented out to SG 1.002, has been stored for about 5 months, and has ...
Nemis L.'s user avatar
  • 673
0 votes
1 answer

Improvements for Geordie Winter Warmer

I've just started a single can Geordie Winter Warmer kit and having read some negative reviews about this kit turning out "weak" and "watery" and like "beer flavoured soda water" I'm naturally having ...
user1083734's user avatar
1 vote
2 answers

How to get a richer body when brewing

I brewed my first home written beer recipe in the end of last year, now I want to improve the beer. It was a simple single hops pale ale recipe, brewed in a 5L container, so it was a very small batch ...
fredrik's user avatar
  • 113
1 vote
1 answer

How much malto dextrin is too much? Increasing body of gluten-free homebrew

Collaborating with some in my homebrew club on a recipe for our first gluten-free homebrew. We are currently planning to primarily use sorghum extract, as well as rice extract. We are currently at ...
hartski's user avatar
  • 1,062
2 votes
1 answer

Double decoction mash profile for full bodied beer

I'm planning to brew a Single Malt and Single Hop (SMaSH) beer using Canada Malting's Superior Pilsner and Czech saaz hops. I'd like the resulting beer to be full bodied, like Pilsner Urquell, but I'm ...
FishesCycle's user avatar
  • 9,028
4 votes
1 answer

How much Malto Dextrine or Cara Pils is needed to mimic higher mash temps?

So from what I've read, a lot of professional brewers mash all their beers at the same temps (usually around 150F), and use ingredients to adjust the "body" or "sweetness" of the final beers. At their ...
GHP's user avatar
  • 6,682
3 votes
2 answers

Countering excessive maltodextrin

I used too much maltodextrin in a chocolate stout, and it feels almost like drinking syrup. Is there any good way to mitigate the thickness it imparts without watering down the flavor of the beer (...
user565's user avatar
  • 241