adrphij

Recipes 

what can be used to a brew a creamy body?...what about flaked barley or oatmeal?

ScottT

Recipes 

Yes, both of those can help. Maltodextrine is an unfermentable that can be added to help with the mouthfeel/body as well. This will boost SG and will not ferment out leaving you with a high FG or you can add it at bottleing/keging.

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Scott

Primary: Empty

Secondary #2: Empty

Bottle Conditioning: Oatmeal Stout

Drinking from Keg: Ordinary Bitter, Kolsch

Drinking bottled: Brown Autumn Wee Heavy
Hefe Weizen
Peaches and Cream Weizen


"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.
Next up: Hefe Weizen

Orfy

Recipes 

Does that work in AG?

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GET THE GOBLIN
Have a beer on me.

Walker

Recipes 

sure. just throw it into the wort during the boil. it won't care if your wort came out of a mash tun or a tin can.

-walker

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Ground Fault Brewing Co.

drengel

Recipes 

lactose will also give a nice creamy mouthfeel, but will contribute to a slight amount of sweetness. use it in stouts or porters. flaked barley and oatmeal give a nice silky mouthfeel.