Body Retention

[TheHairyHop]

Sorry if this has been asked before, but a Google search turned up nothing. More than likely due to the difficulty of phrasing this correctly.

Are there any carbs/sugars that lacto or brett won't eat in order to retain some sort of body. I've been giving some thought to this dilemma and it seems that pasteurization is the only way to retain body. I'm completely new to sours, so excuse any false statements

 

[metic]

Chad Yakobson recommends adding adjuncts that contribute mouth-feel to 100% brett beers: oats and spelt are both good candidates.

 

[BryanThompson]

You could probably use a yeast that is a high glycerol producer. I don't know the levels that beer yeast produce though. This page has a list for wine yeast though. You could primary with one of the strains that produce a lot of glycerol then add roeselare or some dregs.