What is the best way to improve mouthfeel in your brews? FYI I do all grain brewing. Read a lot about adding lactose or maltodextin to add body, but i am looking to nail it down in the mash or grain additions and keep on keepin a Reinheitsgebot brews going. Most i have brewed are mashed at around 152-153 and wondering if bumping to 155 or adding another type of malt in will help out. using a pale 2 row as base as i have 100lbs of it sitting around. I recently did a southern tier hop sun clone that turned out freakin amazing, except it lacked a little mouthfeel compared to the commerial offering.
