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BeerJorge · 07-05-2010, 03:33 PM

Hmmm... I'm thinking you are looking for mouthfeel as well and Carapils/Dextrine malt will give you what you are looking for...

Here are some terms to describe mouthfeel:

Thin
Flat
Highly Carbonated
Full-Bodied
Medium-Bodied
Light-Bodied
Creamy
Robust
Coarse
Silky
Chewy
Velvety

homebrewer_99 · 07-05-2010, 04:35 PM

Quote:

Originally Posted by johnnyspade

Sometimes, just a little time is all that's needed. A good stout, for example, benefits from time in the bottle, in my experience anyway.

I agree time in the bottle...aging at the proper temperature to be exact.

**bovineblitz** · 07-05-2010, 05:46 PM

A similar question... how does Left Hand get their Milk Stout so velvety smooth and thick? I can't even come close to reproducing it.

taa800 · 07-06-2010, 12:48 AM

What is carapils? Is this an adjunct grain that is steeped in an extract recipe?

**944play** · 07-06-2010, 01:33 AM

http://www.brewingwithbriess.com/Products/Carapils_Malts.htm
http://www.homebrewtalk.com/wiki/index.php/CaraPils
http://www.homebrewtalk.com/wiki/index.php/Dextrine_Malt

Not an adjunct (is malt); may be steeped (is preconverted).

Kast · 07-06-2010, 02:06 AM

Quote:

Originally Posted by taa800

I've had some good beer, and I have some good, smooth beer. A beer that feels very soft when you drink it. What makes a beer smooth? And can this be done with extract brewing?

Thanks
Todd

Diacetyl, a byproduct of fermentation, is commonly known to give beer a buttery, smooth flavor. At higher levels, this butteriness becomes a butterscotch flavor and is usually considered undesirable.

ballzac · 07-06-2010, 02:07 AM

Quote:

What makes a beer smooth?

Oats is another thing that no-one has mentioned. That is what provides the silky mouthfeel in an oatmeal stout and some brown ales.

Quote:

And can this be done with extract brewing?

Not to my knowledge, but not much equipment would be required to incorporate some in a partial mash. Use 5-10% and make sure you are mashing it with a malt with high diastatic power if you are only doing partial. 6-row is best for this AFAIK.

I realise that you are probably not planning on doing a partial mash at this stage, but the information is there if/when you feel comfortable with the process.

Kast · 07-06-2010, 02:12 AM

Quote:

Originally Posted by remilard

In Dragon's Milk, it is primarily tannin from oak aging.

I've heard that Yakima Magnums will make your lager so smooth, it's like a laxative.

How would tannin contribute to smoothness? As I understand it, tannin is usually responsible for a dry, tacky mouthfeel.

iron_city_ap · 07-06-2010, 03:02 PM

I've found that fermenting next to a radio playing Barry White makes it incredibly smooth.

**conpewter** · 07-06-2010, 04:13 PM

Quote:

Originally Posted by ballzac

Oats is another thing that no-one has mentioned. That is what provides the silky mouthfeel in an oatmeal stout and some brown ales.

Not to my knowledge, but not much equipment would be required to incorporate some in a partial mash. Use 5-10% and make sure you are mashing it with a malt with high diastatic power if you are only doing partial. 6-row is best for this AFAIK.

I realise that you are probably not planning on doing a partial mash at this stage, but the information is there if/when you feel comfortable with the process.

Oats would be my guess too, I love a good oatmeal stout, very smooth, velvety.