left field brewer
Well-Known Member
For my first all grain batch, I made a Wit with six pounds of grain and a couple pounds of fruit in primary as well as half pound in secondary. I know this yeast has a pretty high attenuation and tart finish, but I think it got too warm for a while(74-75) and its super thin with no body. The hydrometer reading was 1.004-5 yesterday. I'm looking for suggestions to add a little body to the now finished beer. I thought about steeping a bunch of dextrine malt in a little water for a while, boiling, cooling, and then infusing. Any thoughts?