Maddbobbs
Member
Greetings fellow brewers!!
This has been a recurring problem for me, so I am not posting a specific recipe here to accompany this, but thought this might be a good kick off for a discussion about watery homebrews.
I have done 20+ all grain batches, but I still find that historically I am getting beer that is a bit watery for my likes, seems to be lacking body. I am generally right about my OG and FG's, and have even taken to adding malto dex to most every batch as I finish it up.
My question is, where does carbonation come into this? I always do the set it and forget it method of carbonation, and use my volumes of CO2 chart to make sure I hit targets (usually between 2.3 - 2.7 depending on style) and temperatures accordingly.
Will beers pick up 'body' or mouthfeel over time in the keg as the carbonation settles even more? Usually after a week or so, I am still sensing a lack of body even though I am getting plenty of head on the beer.
Also, if you cold crash before going into a keg, can I condition at or around serving temp (for my most recent Dark IPA, around 48 degrees) and will it simply improve and mellow together overtime?
Any insight or thoughts on this would help. In summation, curious about body coming from 'better' carbonation, or also keg conditioning after cold crashing!
Cheers!
- Bobbs
This has been a recurring problem for me, so I am not posting a specific recipe here to accompany this, but thought this might be a good kick off for a discussion about watery homebrews.
I have done 20+ all grain batches, but I still find that historically I am getting beer that is a bit watery for my likes, seems to be lacking body. I am generally right about my OG and FG's, and have even taken to adding malto dex to most every batch as I finish it up.
My question is, where does carbonation come into this? I always do the set it and forget it method of carbonation, and use my volumes of CO2 chart to make sure I hit targets (usually between 2.3 - 2.7 depending on style) and temperatures accordingly.
Will beers pick up 'body' or mouthfeel over time in the keg as the carbonation settles even more? Usually after a week or so, I am still sensing a lack of body even though I am getting plenty of head on the beer.
Also, if you cold crash before going into a keg, can I condition at or around serving temp (for my most recent Dark IPA, around 48 degrees) and will it simply improve and mellow together overtime?
Any insight or thoughts on this would help. In summation, curious about body coming from 'better' carbonation, or also keg conditioning after cold crashing!
Cheers!
- Bobbs