EinGutesBier
Well-Known Member
Ok, so when I started AG, I read a resource that said if you have your temperature on the lower threshold of the mashing range, you'll have a fuller bodied, sweeter beer. Since that's my cup of tea, I always tried to mash at 153 degrees F (I compensated for heat loss). The problem is, the last AG I did with that technique was pretty light, though maybe kind of slick, on the mouthfeel and a bit dry overall. That's kind of been the norm for all of my AG beers. I try to use oats or carapils whenever possible to aid in head retention, and my beers usually do well in that area. It's the body and lack of sweetness that bothers me.
Besides temperature, would another factor be the grainbill (i.e. the amount of base malt for fermentables)? I suppose I could research this myself, but I figured it'd be best to go right to the source. Plus, other brewers who may be curious can refer to this thread.
Besides temperature, would another factor be the grainbill (i.e. the amount of base malt for fermentables)? I suppose I could research this myself, but I figured it'd be best to go right to the source. Plus, other brewers who may be curious can refer to this thread.