Low mash temp add maltodextrin?

[Yourrealdad]

So I am brewing up an American Stout and my mash temp should have been 154, but it read 151. I heated up some water and got the mash up to 153.5, but that was 15 minutes into the mash.

Two questions:

Was I too late in bringing the heat up (I know I know, yeah normally I have emergency hot water)?

And should I add some maltodextrin to the boil to give is some more body and mouthfeel?

Thanks

 

[aspiffymofo]

I've added maltodextrin post fermentation with good results. I would wait until you hit your final gravity before making that adjustment.

It's non-fermentable, so you can add it at any time, even at bottling.
Also, I noticed some off flavors when I used more than 4oz/5gal.
If it's your first time using it, I would try no more than 2oz/5gal since it's easy to over do it.

 

[Redlantern]

Leave it alone and let it go. Good bet you will not notice or care if there is a difference - not with only a few degrees difference.