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Old 11-08-2012, 02:56 PM   #1
d4klutz
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Apr 2012
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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.



 
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Old 11-08-2012, 02:59 PM   #2
unionrdr
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Milk stouts use lactose,but Idk how much.


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Old 11-08-2012, 03:18 PM   #3
WhiteEagle1
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I believe the addition of Maltodextrine adds a creamy head in Stouts..... Just going from memory....someone correct me if I'm wrong.
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Old 11-08-2012, 03:22 PM   #4
WhiteEagle1
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Here is the Irish Stout kit I did about a year ago..... turned out nice & creamy.
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Old 11-08-2012, 03:23 PM   #5
unionrdr
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I think maltodextrin does add some creaminess,along with more body.
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Old 11-08-2012, 03:25 PM   #6
boscobeans
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Quote:
Originally Posted by WhiteEagle1 View Post
I believe the addition of Maltodextrine adds a creamy head in Stouts..... Just going from memory....someone correct me if I'm wrong.
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.

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Old 11-08-2012, 03:26 PM   #7
Jeffh97
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carapils, flaked barley, oats, and wheat will all add creaminess as well. Nitrogen will also help if you keg and want to invest.

 
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Old 11-08-2012, 03:28 PM   #8
Obliviousbrew
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All valid options, you can also go extreme:
http://www.homebrewtalk.com/f12/i-ad...y-wort-324694/
great thread



 
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