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Old 10-21-2013, 03:11 PM   #1
Ccarulli
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Apr 2012
North Salem, NY
Posts: 7


I brewed a stout a few weeks ago, racked to the secondary this weekend and added espresso.
During the initial boil i seemed to lose a lot of liquid and had to add a solid gallon of water to the primary after the fact to get up over 5 gallons. When i racked i noticed the stout seemed a bit more watery than i would like it. I'm considering adding some maltodextrin either into the secondary or at bottling.

Any thoughts or suggestions to 'thicken' the stout a bit?

Thanks

 
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Old 10-21-2013, 04:06 PM   #2
bethebrew
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Mar 2012
Portland, OR
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At this late stage, no. Next time, don't add water, add some oats or a little chocolate wheat to your recipe. Then mash hotter, 156 F.

 
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Old 10-21-2013, 04:40 PM   #3
lastsecondapex
 
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Sep 2010
Greenville, South Carolina
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You could possibly add some lactose to thicken the body a bit and it would probably be a welcome addition in a coffee stout. Otherwise, I wouldn't do anything to adjust it now that primary fermentation has finished.

 
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