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Old 12-12-2005, 02:49 AM   #1
adrphij
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Dec 2005
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what can be used to a brew a creamy body?...what about flaked barley or oatmeal?

 
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Old 12-12-2005, 03:07 AM   #2
ScottT
 
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Yes, both of those can help. Maltodextrine is an unfermentable that can be added to help with the mouthfeel/body as well. This will boost SG and will not ferment out leaving you with a high FG or you can add it at bottleing/keging.
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Old 12-12-2005, 04:27 AM   #3
Orfy
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Quote:
Originally Posted by ScottT
Yes, both of those can help. Maltodextrine is an unfermentable that can be added to help with the mouthfeel/body as well. This will boost SG and will not ferment out leaving you with a high FG or you can add it at bottleing/keging.
Does that work in AG?
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Old 12-12-2005, 04:49 PM   #4
Walker
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sure. just throw it into the wort during the boil. it won't care if your wort came out of a mash tun or a tin can.

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Old 12-12-2005, 05:19 PM   #5
drengel
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lactose will also give a nice creamy mouthfeel, but will contribute to a slight amount of sweetness. use it in stouts or porters. flaked barley and oatmeal give a nice silky mouthfeel.

 
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