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bckyrdkid420 09-07-2012 08:15 PM

Thickening an already primed beer
 
I made a traditional hefenweizen that ended up way to thin... I was wondering if there was a way to thicken up the beer or am I screwed now that it's already primed in a keg? (I was thinking of steeping some oats, but not sure that would screw with the taste or even do anything for that matter!)
Thanks in advance!

GlenF 09-07-2012 08:27 PM

Steep some CaraPils or CaraFoam.

Erroneous 09-07-2012 08:29 PM

You can boil some dextrin. might want to chill it so co2 doesn't come out of suspension.

david_42 09-07-2012 08:59 PM

The simplest way is to dissolve some maltodextrin in hot water. 3-4 oz is a good place to start.

bckyrdkid420 09-07-2012 09:20 PM

Quote:

Originally Posted by david_42 (Post 4395520)
The simplest way is to dissolve some maltodextrin in hot water. 3-4 oz is a good place to start.

3-4 oz dry weight or liquid (after desolving)?

..and is Maltodextrin same as Corn Starch?

Thanks!

msa8967 09-08-2012 02:41 AM

matodextrine comes from refining corn starch but it is not the same chemical compound. I have used 3-4 oz (dry) of malto dissolved in warm water (after the water had been boilled). After cooling I added this to my keg and gave it a shake. Waited 2 days and then sampled. Sometimes I had to repeat this for thinner beers.

daksin 09-08-2012 07:04 AM

Quote:

Originally Posted by bckyrdkid420 (Post 4395576)
..and is Maltodextrin same as Corn Starch?
Thanks!

No- you'll have to get it from your LHBS. I think that will go a ways to getting you where you want to be. Please remember though, that carbonation and cold beer will greatly enhance your perception of the body of the beer. I would almost wait until you've had it cold and carbed to see. Hefeweizens should be carbonated very high, at least 3.5 volumes. I'd say wait until then to add any unfermentables like maltodextrin.

msa8967 09-08-2012 01:24 PM

Quote:

Originally Posted by daksin (Post 4396682)
No- you'll have to get it from your LHBS. I think that will go a ways to getting you where you want to be. Please remember though, that carbonation and cold beer will greatly enhance your perception of the body of the beer. I would almost wait until you've had it cold and carbed to see. Hefeweizens should be carbonated very high, at least 3.5 volumes. I'd say wait until then to add any unfermentables like maltodextrin.

I misread the original post and had assumed that the beer was already carbonated and cold. I really think following the advice of waiting until the beer is carbonated and cold is the best thing to do at this point.

cricky101 09-08-2012 02:32 PM

Quote:

Originally Posted by david_42 (Post 4395520)
The simplest way is to dissolve some maltodextrin in hot water. 3-4 oz is a good place to start.

I did this for a keg of stout that ended up a little bit wattery and it works great. The change was instant. But definitely wait until it's cooled and carbed first so you have a good baseline from which to start.


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