If you want to elevate softness, try krausening the beer. I tried it with a beer I just made and it’s definitely softer. Inspiration came from a post from Hill Farmstead about krausening Mary (their Pilsner) and how soft they get it. Also got inspiration from wanting to make a beer like Bright. Tree House is known to use American Ale yeast in Bright but still gets the beer so soft. American Ale yeast in my mind is not soft.
When drinking the beer, it has a mouthfeel that almost feels under carbed because it’s not ‘prickly’ but swish the beer around in the glass or in your mouth and you get bubbles. This beer is 90% Maris Otter, 5% White Wheat and 5% Carapils. I wonder how much more mouthfeel I could get if I added oats.
If you haven’t tried krausening, I’d recommend giving it a try.
View attachment 578228