RickyLopez
Well-Known Member
im very new at homebrewing. I started right away with all grain, and I have made 3 successful batches, much to my surprise!!!
On my 4th, I made a belgian wit. I followed a recipe i found online, which called for belgian 2 row, oats, flaked wheat, rice hulls, corriander and orange zest (which i grated from a fresh orange).
Well, the primary is pretty much finished now... Im going to rack it in 2 days, but i sampled a little bit today...and although the spice is right on the money (tastes almost exactly like hoegaarden)..it is lacking in body... its almost like a watery beer, with the aroma and spicy taste of a hoegaarden...
I was reading around to see what i can possibly do...and as i am new to this, i considered the following:
1. boil up some sugar and add it to the secondary? or primary? dont rack and leave sugar in?
2. DME????
3. Cut my losses and just leave as is????
I just really need to give it a good "kick" in the "beer" part...as i think the spices are already good.
thanks!
On my 4th, I made a belgian wit. I followed a recipe i found online, which called for belgian 2 row, oats, flaked wheat, rice hulls, corriander and orange zest (which i grated from a fresh orange).
Well, the primary is pretty much finished now... Im going to rack it in 2 days, but i sampled a little bit today...and although the spice is right on the money (tastes almost exactly like hoegaarden)..it is lacking in body... its almost like a watery beer, with the aroma and spicy taste of a hoegaarden...
I was reading around to see what i can possibly do...and as i am new to this, i considered the following:
1. boil up some sugar and add it to the secondary? or primary? dont rack and leave sugar in?
2. DME????
3. Cut my losses and just leave as is????
I just really need to give it a good "kick" in the "beer" part...as i think the spices are already good.
thanks!