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Home Brew Forums > Home Brewing Beer > General Techniques > How do you get a smooth, creamy, satin-like finish in your beer?
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Old 06-17-2012, 04:14 PM   #1
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Default How do you get a smooth, creamy, satin-like finish in your beer?

Yep, I'm a newcomer to the website, however not to homebrewing. Thanks to everyone in advance who has created threads that I have already read; the information has been great!

My question is how does one get a smooth and creamy ending finish to your beer? I live in Indianapolis and have visited many of our local breweries, however one brewery always stands out as to always have a very clean and smooth finish in EVERY beer and EVERY style...even the IPAs that are more bitter have that really creamy finish on the palate that seems to come through more than anything else. I recently caught wind from talking with a brew master at a different brewery that this establishment I am referencing uses the London Ale yeast strain for a majority of the brews. Has anyone else used this yeast strain before? I haven't and of course plan to do my next batch with it, but figured it wouldn't hurt to ask if anyone else has noticed this yeast profile with the London Ale strain. Is this giving the beers this smooth ending finish that I want so bad or is it something else?

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Old 06-17-2012, 04:35 PM   #2
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Check out the use of rolled oats. That might be what you're shooting for here.

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Old 06-17-2012, 04:39 PM   #3
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Or possibly flaked barley

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Old 06-17-2012, 04:46 PM   #4
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Add some lactose at the end of the boil. Just be careful to not give any to a lactose-intolerant person.

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Old 06-17-2012, 04:48 PM   #5
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Quote:
Originally Posted by alexdagrate View Post
Add some lactose at the end of the boil. Just be careful to not give any to a lactose-intolerant person.
I was going to jokingly suggest people use butter, but are you serious?

What kind of lactose?
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Old 06-17-2012, 04:51 PM   #6
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+1 on the other responses. Another possibility is the London strain has a lower attenuation than strains your use too. this would add sweetness but leave a bigger mouth feel in the finished product! just my 2 cents!

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Old 06-17-2012, 04:53 PM   #7
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Quote:
Originally Posted by jwalk4 View Post

What kind of lactose?
It's a powdered form of milk sugar that you can add for silky texture. It's an essential ingredient in Milk Stouts, but adding to other styles could achieve what the OP is looking for. You can get lactose at the LHBS or online.

Lactose: Homebrewtalk Wiki
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Old 06-17-2012, 04:54 PM   #8
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Denny's Favorite 1450 yeast.

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Old 06-17-2012, 05:33 PM   #9
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Good question. I've really been trying for that clean smooth finish. Personally I've been trying to dry my beers out a little more to see if that helps.

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Old 06-17-2012, 09:41 PM   #10
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Thanks everyone for your 2 cents and the USMC. Go USA!!!

Not sure how I feel about experimenting with lactose in those lighter styles, but I will definitely try some oats and flaked barley. Lactose works great in a stout as I like that sweetness and balance with the roasted barley.

Would like to try the 1450 strain too sometime in the near future. Just wish I had more time and money to play with beer, but don't we all!

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