Ok, so i've been brewing a while now...a little over a year. I've made almost 20 batches. They are all starting to come out rather nice finally. They were all drinkable...but 3-4 that i expiramented with were not so much fun
Anyway. I want that sludgy stout. and I want it bad. I've made enough of these light stouts...I've made syrupy beer before but it happened when my yeast died and the beer didn't attenuate past 1028-1030. Anyway plenty of mistakes along the way..but I want that thick syrup that you find in say Many Imperial Stouts / Brooklyn Double Choclate Stout / Founders Backwoods bastard bourbon barrel stout / ect ect....
So far it seems like MALTODEXTRIN is a key ingrediant I have been missing out on to create the desired effect.
What I want to know is....is this really the key? I've done some minimashes with oatmeal...and yes it "increases body" but not the way I was thinking.
How can I make a thick dark stout...something that really feels like breakfast in a bottle? Obviously it means lots of unfermentables...but I just can't seem to find alot of information on this...
Who wants to help a brother out.