I have a pumpkin ale in the fermenter. This was my first AG, no-sparge attempt in which I missed both my intended mash temp (I was aiming for 152-154, but only hit ~149) and pre-boil gravity (so I added some DME).
I was concerned that the low mash temp would thin this out too much, but I was hoping the DME (1 lb in a 3.5 gallon batch) would help somewhat. I took a gravity reading last night and it is down to 1.012ish (OG = 1.052). It looks, smells, and tastes great. However, I think it might be too thin.
I know it's not even out of the fermenter, but I don't want to wait until it is all carbed up in the bottles to discover it is too thin when I might (???) be able to do something at this point to help.
I'm not one for messing too much with my brews, but was wondering if there was anything relatively unintrusive that could help add body at this point. Anything I can add? Would a particular carbonation level (high vs. low) help at all?
I was concerned that the low mash temp would thin this out too much, but I was hoping the DME (1 lb in a 3.5 gallon batch) would help somewhat. I took a gravity reading last night and it is down to 1.012ish (OG = 1.052). It looks, smells, and tastes great. However, I think it might be too thin.
I know it's not even out of the fermenter, but I don't want to wait until it is all carbed up in the bottles to discover it is too thin when I might (???) be able to do something at this point to help.
I'm not one for messing too much with my brews, but was wondering if there was anything relatively unintrusive that could help add body at this point. Anything I can add? Would a particular carbonation level (high vs. low) help at all?