syankey
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- Jun 13, 2007
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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
Checked Wiki...would anyone recommend adding a seeping grain with some good mouthfeel properties?
Thanks again....Scott