chemnitz
Well-Known Member
So, I made a batch of amber multi-grain ale, and I ended up with more water than I anticipated. It has now been in the fermenter for 10 days, and I took a hydrometer sample today. It has a nice, complex flavor, but I'm worried that it tastes a little thin and bit watery in the finish. The original gravity was 1.040 (meant to 1.044), and it currently sits at 1.009. I don't expect it to go any lower. So, what should I do?:
1. Leave it be. Will it be alright once it's appropriately aged?
2. Add a few ounces of maltodextrin. Should I add it ASAP? At bottling time? How much?
3. Something else.
Thanks.
1. Leave it be. Will it be alright once it's appropriately aged?
2. Add a few ounces of maltodextrin. Should I add it ASAP? At bottling time? How much?
3. Something else.
Thanks.