I recently brewed a Timothy Taylor landlord clone. OG was 1.043, it was set to finish at 1.010. It's finished at 1.005. Out of the fermenting chamber, the beer is thin and too dry, hop forward in a way I'm not looking for on this one.
Grain bill was straight golden promise, yeast was wyeast 1469. Fermentation was strong out the gate, if I didn't have a blowoff tube it would have been a huge mess.
I'd like to salvage this if possible. I was looking at adding maltodextrin and/or dme. My understanding is maltodextrin will add mouthfeel but not sweetness and dme might be too sweet. Any advice on what to do here?
Grain bill was straight golden promise, yeast was wyeast 1469. Fermentation was strong out the gate, if I didn't have a blowoff tube it would have been a huge mess.
I'd like to salvage this if possible. I was looking at adding maltodextrin and/or dme. My understanding is maltodextrin will add mouthfeel but not sweetness and dme might be too sweet. Any advice on what to do here?