I brewed a brown ale with some chocolate and brown sugar to boost the OG. I got the OG up to where I wanted at 1.07 and pitched some Us-04 yeast. I have used this yeast before and it usually finishes at 1.014-1.018. I think it crushed the brown sugar as it finished off at 1.006.
I am thinking it is going to be too thin and boozy so did some research on adding body.
Should I use maltodextrin or lactose? Will both do the same thing, but no flavor impact from malto?
Can I just add this on bottling day and make sure to stir it well? That way I can see if any extras need anyways.
Any other ideas? thanks!
I am thinking it is going to be too thin and boozy so did some research on adding body.
Should I use maltodextrin or lactose? Will both do the same thing, but no flavor impact from malto?
Can I just add this on bottling day and make sure to stir it well? That way I can see if any extras need anyways.
Any other ideas? thanks!