mbreen01
Well-Known Member
I'm an extract + steeped grains brewer, and I've found that I'm often disappointed in the amount of body and mouthfeel that I get. I'm not sure what I need to add to get a little more out of my beers. Is this something that is difficult to obtain with extract? Or will priming with DME help (vs. corn sugar that I usu use). Do I need to steep with more grains to get more unfermentables? Malto-dextrin to the wort? Has anyone else had the same problem?
Thanks for the help.
Marc.
Thanks for the help.
Marc.