i think you are talking about "mouthfeel" perhaps. Try a 1/2 pound of carapils (dextrine) for 5 gallons which wont affect the flavor so much but adds in my mind smoothness.
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'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
Oats is another thing that no-one has mentioned. That is what provides the silky mouthfeel in an oatmeal stout and some brown ales.What makes a beer smooth?
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.And can this be done with extract brewing?
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.
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.
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