I have made several good beers, IMHO. But notice that I can't get the creamy texture that several commercial stouts have. How do you get that creamy texture with the firm head? I love my stouts, but they lack that finesse. I do partial mash brewing and almost always do a secondary rack. Any advice would be helpful. I have done stouts, a pale ale and several brown ales.
how to make beer creamy?
- Thread starter d4klutz
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Milk stouts use lactose,but Idk how much.
WhiteEagle1
Well-Known Member
I believe the addition of Maltodextrine adds a creamy head in Stouts..... Just going from memory....someone correct me if I'm wrong.
WhiteEagle1
Well-Known Member
Here is the Irish Stout kit I did about a year ago..... turned out nice & creamy.
I think maltodextrin does add some creaminess,along with more body.
boscobeans
Well-Known Member
My all grain ales/stouts/browns all get a few ounces of Maltodextrin and up to a pound of instant (or pre-cooked) oats in the mash.
OMO
bosco
Jeffh97
Member
carapils, flaked barley, oats, and wheat will all add creaminess as well. Nitrogen will also help if you keg and want to invest.
Obliviousbrew
Well-Known Member
All valid options, you can also go extreme:
https://www.homebrewtalk.com/f12/i-added-heavy-cream-my-wort-324694/
great thread
https://www.homebrewtalk.com/f12/i-added-heavy-cream-my-wort-324694/
great threadSimilar threads
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