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A higher mash temp will give you a higher FG which will contribute to body. Lighter carbonation will also help with the perception of body. I'm in the camp that oats contribute mouthfeel as well, but there are dissenters.

It reads like a recipe from a fifty year old homebrewing book, but with a bunch of anachronisms like mentions of blogs, eBay, and (purported) best brewing practices, the former two of which didn't exist back then and the latter, from what I've occasionally seen shared here, being largely ignored...

These are co pitched with yeast rather than kettle soured. I'm going to give them a couple more weeks and if that doesn't do it, I'll probably just dose with lactic acid to my desired sourness and call it a day.

I think I need a repitch of my lacto. Both batches are only slightly sour after 2 weeks...

I use about 20% oats in my oatmeal buckwheat porter and get a great silky mouthfeel. Who knows, maybe the mouthfeel is due more to the relatively high FG (1.020-1.024) and low carbonation.

Is this for a commercial bar or a home bar? If it's commercial, you're probably going to be changing kegs out pretty regularly and don't want to have to open the front of your serving bar to do that. Similarly, unless you can keep enough kegs chilling to get through a night, you might want to...

I haven't dunked in years - I prefer to pour sparge water through the bag. With BIAB, you can sparge (however you do it) at regular sparge temps (i.e. 168 would be pretty typical) or with cool water. You might see a tiny efficiency boost with warmer water - no guarantees - but cool water cools...

I took a sample and reading of the small probiotic batch last night. Gravity is down in the 1.2-1.5 plato range, which puts my ABV around 4.5-4.7% with an OG just over 10 plato. It's only mildly sour right now - definitely needs at least a couple more weeks with the bacteria. It's not got any...

There's no reason you can't no-boil with all grain. I've only done one no-boil beer, which is still in the fermenter, but it was all-grain. It took me about three hours (much of that time hands off) but with some process refinements I could have most no-boil AG beers pitched and my equipment...

I don't have any intention of brewing NEIPAs anytime soon, but living in China, the more dried yeast strains that are out there, the better. Liquid is essentially not available here in spite of the growing homebrew market, but we can get most dry strains from Lallemand, Fermentis, MJ, and Red...

Do you know anyone with an all grain brewing system? Maybe an LHBS that holds brewdays that customers can sit in on? That's a big investment for not having any experience with all grain. I'd see if I could get a brewday on a three vessel setup and maybe a nice EBIAB setup as well before dumping...

Lit up a pipe tonight for the first time in a few years. Wife got me a tin of Dunhill Early Morning Pipe for our anniversary after I mentioned that I poked through the Hong Kong duty free only to be disappointed that they didn't have any pipe tobacco. The Early Morning is a terrific blend. It...

Low-tech homebrewers like me can somewhat mitigate that problem by adding a couple teaspoons of sugar upon racking to secondary to start up a bit of extra fermentation.

Start with a fairly simple recipe with a moderate gravity. An APA, blonde, or cream ale seems likely for a non-craft crowd. Pitch a lot of healthy, active yeast (do a vitality starter if you can't do a regular starter, and consider two packs of yeast if using dry yeast). Ferment at a suitable...

They could also be hops. Little bits of hops from dissolved pellets often look like this.

I can't say for sure what I'd do in your case. It's already bottled and carbed so it's late in the game for most interventions. The best bet would probably be to make another DIPA with much higher IBU and then gently (to avoid as much oxidation as you can) blend them in the bottling bucket...

Grist: - Base malt to meet OG - I use 3.2 kg when I use quality continental base malt and 3.8-4 kg when I use domestic feed-grade malt because it has lower pppg. I don't find it makes a big difference as long as I hit my gravity - Chateau Vienna and cheap Chinese-malted Australian feed barley...

A DIPA that big should have way more IBU. Your hop tea idea is manageable, if a bit late in the process. Your hop tea will max out at 100-120 IBU, so you'll have to figure out how many IBU you're adding by calculating the dilution. It should work out that replacing 10% of the beer with saturated...

When I've got bottles that may be in the danger zone, I always wrap a dishcloth around them when opening. Might want to go that route with the rest of the bottles of this batch (if there are any).

Isn't that exactly what he's trying to avoid, though?