Originally Posted by homebrewer_99
If you want more mouth feel/body then add 4 oz of Malto-Dextrin to your brew pot. It's not fermentable and really works.
I might try that the next time I do this Robust Porter I am now tasting. It is only 1 week old in the bottle so I wasn't expecting much, but it is darn good. What it needs is a little more "mouth feel" and carbination, time in the bottle might give me both. I had a really nice milk stout the other day that must have had a lot of Malto-Dextrin. Do you need to offset adding it with a little more hops?
Thanks for the suggestion.