Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Extract Brewing > How can I get that Nice Creamy Taste

Reply
 
LinkBack Thread Tools
Old 06-27-2007, 04:20 AM   #1
syankey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Posts: 17
Default How can I get that Nice Creamy Taste

Okay, I'm now on my 8th batch of extract with seeping grains. I want to work out my consistency and get my procedures down before I make the jump to all grain (hopefully this fall/winter). I've been very satisfiyed with every batch I've made so far. My absolute favorite was an Old Speckled Hen clone. I'm really into Irish and English Ales at the moment and I really like the smooth creamy taste of the original OSH. My clone was pretty good but lacked a bit of body the original has. I'm guessing I could experiment around with different seeping grains (types and quantity) and was wondering if anyone had any suggestions on how to add a bit of smooth creamy body to my ales?

Checked Wiki...would anyone recommend adding a seeping grain with some good mouthfeel properties?

Thanks again....Scott

__________________
syankey is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2007, 05:25 AM   #2
feedthebear
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2006
Location: Utah
Posts: 697
Liked 5 Times on 5 Posts

Default

CaraPils for a steeping grain or add Lactose. Both are unfermentable and will give it a more creamy mouthfeel.

__________________
Planning: Agave Witbock, Raisin Beer
Primary: GF Hazelnut Stout
Tertiary: Cranberry-Pom pLambic (est. bottle date: 03/01/08)
Drinking: Cab.Sav/Merlot Wine, Grand Cru, Hazelnut Stout #3, Ordinary Bitter
feedthebear is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2007, 05:40 AM   #3
Muss
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Posts: 204
Default

I too am on a quest for nice creamy beers.

The bottom line is you need to keg with beer gas (Nitrogen + Carbondioxide), which is how Guinness and Kilkenny are made creamy and I think OSH might be too.

I've just made Cheesefoods caramel cream ale recipe which included lactose and it is rather thick and creamy, but in a different way to the British ales listed above. Lactose is unfermentable milk sugar so it will also make the beer rather sweet.

I'd love to know what happens if you drop a tiny bit of liquid nitrogen in the bottle before capping in an attempt to create beer gas in bottles. I suspect they would end up mode deadly than hand grenades though.

__________________
Muss is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2007, 05:40 AM   #4
Orfy
For the love of beer!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Orfy's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,853
Liked 68 Times on 52 Posts
Likes Given: 30

Default

Maltodextrin can also help. It's easy to use.

http://www.homebrewtalk.com/showthread.php?t=30394

http://www.beer-wine.com/product_inf...96&sectionID=1

http://en.wikipedia.org/wiki/Dextrin

Orfy is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2007, 03:23 PM   #5
BlindLemonLars
Conqueroo Brew
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BlindLemonLars's Avatar
Recipes 
 
Join Date: May 2007
Posts: 4,445
Liked 10 Times on 10 Posts
Likes Given: 31

Default

Quote:
Originally Posted by syankey

Checked Wiki...would anyone recommend adding a seeping grain with some good mouthfeel properties?
How about oatmeal? Allow me to quote from the scriptures. (Book of Palmer!)

12.2 Other Grains and Adjuncts

Oatmeal 1 L Oats are wonderful in a porter or stout. Oatmeal lends a smooth, silky mouthfeel and a creaminess to a stout that must be tasted to be understood. Oats are available whole, steel-cut (i.e. grits), rolled, and flaked. Rolled and flaked oats have had their starches gelatinized (made soluble) by heat and pressure, and are most readily available as "Instant Oatmeal" in the grocery store. Whole oats and "Old Fashioned Rolled Oats" have not had the degree of gelatinization that Instant have had and must be cooked before adding to the mash. "Quick" oatmeal has had a degree of gelatinization but does benefit from being cooked before adding to the mash. Cook according to the directions on the box (but add more water) to ensure that the starches will be fully utilized. Use 0.5-1.5 lb. per 5 gal batch. Oats need to be mashed with barley malt (and its enzymes) for conversion.
__________________
BlindLemonLars is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2007, 04:46 PM   #6
syankey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Posts: 17
Default

Maltodextrin sounds like a worthy experiment. Sounds like I could boil and ferment in primary as usual then rack into 2 3 gallon secondarys, use one as the control and the other a Matlodextrin experiement for a side by side comparison. I'm thinking I want to stay away from Lactose...I don't want my OSH clone to be too sweet.

The other questions that popped into my mind was the signature way a Guiness or a OSH (at least from a can) settles out. I'd like to be able to get that beautiful cascade of carbonation making its way to a nice creamy head.

I'm assuming this is a property of a grain. Would steeping CaraPils possible add this property as well as some additional mouthfeel?

__________________

Last edited by syankey; 06-27-2007 at 04:49 PM.
syankey is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2007, 04:57 PM   #7
DAAB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Posts: 379
Liked 1 Times on 1 Posts

Default

flaked oats were the first thing that sprang to my mind but you'll need to partial mash

__________________
My 'How to Homebrew Pages'
DAAB is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2007, 11:32 PM   #8
Muss
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Posts: 204
Default

Quote:
Originally Posted by syankey
The other questions that popped into my mind was the signature way a Guiness or a OSH (at least from a can) settles out. I'd like to be able to get that beautiful cascade of carbonation making its way to a nice creamy head.
I don't know for sure but I think that's the nitrogen doing that
__________________
Muss is offline
 
Reply With Quote Quick reply to this message
Old 06-28-2007, 12:23 AM   #9
dtarrance
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Posts: 6
Default

Quote:
Originally Posted by Muss
I don't know for sure but I think that's the nitrogen doing that
This is correct. A nitrogen atom is much, much smaller than a CO2 molecule, which is why the beer appears to "cascade" inside the glass, as opposed to the all-too-simple CO2 bubble rising. To achieve this property in your beer, you would have to keg with nitrogen, which requires different fittings/guages than CO2 does. Eventually I am going to make the leap to nitrogen kegging, but not any time soon! I just can't get enough of that cascade effect, but since I'm fairly new to brewing, I can't justify the expense!

So, here's a list of beers I recall that cascade:
  • Guinness
  • Boddingtons
  • Belhaven Scotish Ale
  • Wexford Irish Cream [might be wrong about this one, it's been too long]
  • Old Speckeled Hen
  • Youngs Double Chocolate Stout & Outmeal Stout

I'm sure there is more, but that's all I can seem to remember at the moment. If anyone would care to add to the list, I'm always open to a new cascading beer!
__________________
dtarrance is offline
 
Reply With Quote Quick reply to this message
Old 06-28-2007, 01:11 AM   #10
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,825
Liked 204 Times on 113 Posts

Default

only thing i can add is that i believe it is a co2/nitrogen mix...60/40 or 40/60 or something...

i want to do this for my friend's coffee porter, probably before next years desert trip

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Creamy Blonde The Pol Belgian and French Ale 7 07-26-2009 09:54 PM
Creamy malty ale giono2 Recipes/Ingredients 1 06-01-2009 01:31 AM
Creamy Brown Ale??? FishinDave07 Recipes/Ingredients 2 04-23-2008 05:46 PM
Creamy heads ayrton Extract Brewing 10 09-08-2006 03:50 PM
creamy body adrphij General Techniques 4 12-12-2005 04:19 PM