I brewed a standard bitter on Saturday. I hit OG 1.037, and a targeted FG of arround 1.008 for a light (3.6% ish) bitter. It is only 2 days into fermentation and the fermentation is going along nicely (around 1.017 at the moment) and I tasted the beer briefly after tapping it into the hydrometer. It tastes great - everything I wanted from hop balance on the palate are there and the fruity esters my yeast is known for arer showing through nicely. The only thing is, it tastes a little watery, and lacks mouthfeel. Now I mashed at 70C for 90 mins, so should be pulling a reasonably dextrinous wort through, but can't help but feel a little worried.
I usuallly make darker ales and heavier beers. Do you think I will get better mouthfeel as we condition and the beers carbs up? If not, is there anything I can do now (ie after 2 days in primary) to boost mouthfeel? Chuck in some maltodextrin perhaps?
I usuallly make darker ales and heavier beers. Do you think I will get better mouthfeel as we condition and the beers carbs up? If not, is there anything I can do now (ie after 2 days in primary) to boost mouthfeel? Chuck in some maltodextrin perhaps?