garrettbuckeye
Well-Known Member
I recently brewed a stout that tasted perfect. It was just a simple 70/20/10% stout with an irish ale yeast. I mashed at 151 for an hour. It was force carbed at the proper temp and pressure, but it was very thin. What is the best way to add body without changing the flavor?
Mash a little higher? Will it still attenuate as well?
Add carapils or oates? Will it change the flavor? Will it be sweeter?
Mash a little higher? Will it still attenuate as well?
Add carapils or oates? Will it change the flavor? Will it be sweeter?