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Old 11-17-2009, 05:19 PM   #21
alexdagrate
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Jun 2009
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Quote:
Originally Posted by JuanMoore View Post
Flaked wheat or barley would work as well, but flaked grains will significantly increase the protein content, and cause some haziness. Not really a problem with darker beers, but would be noticeable in an IPA. If you don't mind the haze, flaked grains do add a lot to the mouthfeel though.

Doesn't adding maltodextrine basically have the same effect as just adding more Carapils to the mash?
Would adding flaked grains for body and then using gelatin finings give you both added mouthfeel while reducing haze?

 
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Old 11-17-2009, 05:21 PM   #22
commonlaw
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also, make sure your thermometer is calibrated. I've seen a number of threads where it turns out people were mashing lower than they thought b/c their thermometer is off, which would result in a thin body. Just a thought.

 
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Old 11-18-2009, 12:17 AM   #23
Tmeister
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Sep 2009
Valencia CA.
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add a half pound of wheat malt to the mash. this will improve body and head retention.

 
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Old 11-21-2009, 08:11 PM   #24
johnnybob
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You might want to calibrate your thermometer, it might be reading higher than than the actual temp. which would lead to a more fermentable wort = drier beer.


 
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Old 11-21-2009, 08:17 PM   #25
johnnybob
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Quote:
Originally Posted by commonlaw View Post
also, make sure your thermometer is calibrated. I've seen a number of threads where it turns out people were mashing lower than they thought b/c their thermometer is off, which would result in a thin body. Just a thought.
+1, I'd bet that is your problem. Thermometers should be calibrated. You need to know where you stand as far as temps are concerned.


 
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Old 11-21-2009, 08:36 PM   #26
johnnybob
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[QUOTE=johnnybob;1693205]You might want to calibrate your thermometer, it might be reading higher than than the actual temp. which would lead to a lmore fermentable wort = less body

 
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Old 11-23-2009, 12:30 AM   #27
joety
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[QUOTE=johnnybob;1693235]
Quote:
Originally Posted by johnnybob View Post
You might want to calibrate your thermometer, it might be reading higher than than the actual temp. which would lead to a lmore fermentable wort = less body
Checked mine today. I'm high by 1.8 degrees, using the glass of ice water method.
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Old 11-23-2009, 01:49 AM   #28
CharlosCarlies
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Quote:
I'm high by 1.8 degrees, using the glass of ice water method.
While this still helps, you might want to check w/ another thermo at mashing temps. There can be a significant difference.

 
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