Smoother/Creamier Brews

[Linkd1]

I'm fairly new to brewing but have become swept up in it and spend a good deal of my time thinking up ideas for homebrews and perusing the forums for sage advice. I have always enjoyed creamy and smoother consistency (wexford and guinness spring to mind) and im curious to see what techniques i can use to acheive this in my beers at my primative stage of brewing. I am currently extract/partial mash brewing and cannot lager or keg yet. I realize both the beers i named use nitrogen but i was wondering if there are yeast strains or techniques you guys use or can recommend?

 

[JonM]

Oatmeal and flaked barley can give a nice creamy, rich mouthfeel. Lactose can do that too, but lactose is only appropriate in a few styles like sweet stouts.

 

[the_bird]

You can also try reducing the carbonation levels, drop the PSI if you're kegging, use a little less priming sugar if you bottle. I love beers on cask, the slightly warmer temps (cellar temp, ~50°) and the lighter carbonation makes them feel so much fuller and smoother.

 

[onthekeg]

as does having a creamer faucet

 

[Pappers_]

I'm reading Randy Mosher's Tasting Beer now and he suggests something different when pouring beer. Pour straight down the center and get a huge head, wait for it to go down and repeat. He claims that this results in denser bubbles and a creamier mouthfeel. I read this last night in bed and haven't tested it out yet.

Also, there is a priming product sold, KremeX or something like that, which also claims to help produce a creamier head.

 

[the_bird]

I'm reading Randy Mosher's Tasting Beer now and he suggests something different when pouring beer. Pour straight down the center and get a huge head, wait for it to go down and repeat. He claims that this results in denser bubbles and a creamier mouthfeel. I read this last night in bed and haven't tested it out yet.

Also, there is a priming product sold, KremeX or something like that, which also claims to help produce a creamier head.

Well, the mouthfeel *should* be creamier because you're knocking all the CO2 out of suspension. That's what a creamer faucet mostly does, as well.

 

[unionrdr]

Also try adding about 250g of maltodextrin. It's a long chain sugar molecule that won't ferment out. It def helps. And as was stated,minimum carbonation for the style helps too.

 

[Pappers_]

Well, the mouthfeel *should* be creamier because you're knocking all the CO2 out of suspension. That's what a creamer faucet mostly does, as well.

That makes sense. I'll be putting theory to a practical test in about 20 minutes