Back in early April I made an attempt to brew my first RIS. I had some questions/concerns
which one of our members addressed well. After letting it sit on 2oz of medium toast oak for the last few months I'd like to bottle now. My concern at this point is that it fermented lower than I wanted it to and it seems a little astringent and thin. So my plan is to add some maltodextrin and lactose at bottling to help give if more mouthfeel and smooth it out.
I have a little over 4 gallons of RIS in the carboy now. My question would be how much maltodextrin and lactose to add. 2oz of each? 4oz of one and not the other? Am I way off here?
I'm less concerned about the astringency since I'm fairly confident the tannins will drop out over time, I just think its too thin. BTW I was shooting for ~37 FG and I got around 28 FG (98 SG).
Thanks in advance for any feedback.