"Thin" beer

[brokenspork]

So I brewed a batch using the same recipe twice. Put one in bottle conditioning/carbonation the other in a keg for forced carbonation. The only difference is the method of carbonating (with priming sugar versus CO2).

The kegged beer has the proper flavor profile and carbonation, but it seems diluted giving it practically no body/mouthfeel (texture is like drinking flavored water). Bottle version has appropriate body.

My guess is that too much water was added to the fermenter (2in kettle, 5gal in fermenter).

In order to fix this I'm wondering if I can go ahead and boil 2lbs of malt extract in 1 gallon of water and adding it to the keg. Its a 5gal batch. This should, according to theory provide some body without messing with the flavor too much (just malt without steeping grains, should just up the malt flavor and dilute the remaining flavors a bit. A sacrifice I'm willing to concede). This would kick fermentation into play again, upping ABV, sweetening the beer a bit but ultimately contributing more mouthfeel.

Again, its thin not in flavor or ABV, just in texture/mouthfeel, so it doesn't feel like your drinking a beer.

Opinions?

 

[Jayhem]

That sounds like problems waiting to happen! Adding wort to finished beer in the keg is going to produce a TON of CO2 as a secondary fermentation begins. Without some way to off gas this you are going to end up with a highly overcarbonated beer. Also, the extra wort will not have undergone a hot/cold break and may cause cloudy, bitter beer.

I'm sure the more experienced experts will chime in!

 

[i4ourgot]

Is your serving temp the same out of the keg? For me when I drink beer colder I miss more when tasting, and when it warms up I am able to pick more up on different flavors.

 

[signpost]

Personally, I'd just drink it as is, and try to avoid letting it happen again.

If you do want to add some more extract with the method you mentioned, I would add one important step.

Somehow, de-carbonate the beer in the keg. Release the pressure, let it sit in a relatively warm spot (mid-70s F) for a couple days and release the pressure occasionally. The warmer temp will help the liquid release the CO2 from suspension.

If you just take it off the gas and pull the release valve once, you are likely to cause the whole batch to foam out of the keg when you try to add in your fresh wort.

Another thing to be aware of is that the extra fermentation will leave more trub and yeast at the bottom of the keg, so you will probably have to draw off a pint of more before you start getting sufficiently clear beer.

 

[brokenspork]

the plan was to rack it out of the keg (after taking it off the gas and venting gas over a weekend) into a fermenter, and adding the new wort to the fermenter, letting it ferment again and then re-kegging the beer. Otherwise, as you guys said, i'd have an explosive keg. It isn't an overnight solution, but it should be faster than a brand new batch.

Just wanted to see if the theory was right or I was missing something obvious.

On a related note... when I bottle with priming I can keep them at temp and continue conditioning until it reaches its peak.
Does the beer condition when kegged and under CO2? Or is it effectively "frozen" when I keg it?

Thanks for the help.

 

[Yooper]

the plan was to rack it out of the keg (after taking it off the gas and venting gas over a weekend) into a fermenter, and adding the new wort to the fermenter, letting it ferment again and then re-kegging the beer. Otherwise, as you guys said, i'd have an explosive keg. It isn't an overnight solution, but it should be faster than a brand new batch.

Just wanted to see if the theory was right or I was missing something obvious.

On a related note... when I bottle with priming I can keep them at temp and continue conditioning until it reaches its peak.
Does the beer condition when kegged and under CO2? Or is it effectively "frozen" when I keg it?

Thanks for the help.

If it's missing body and fullness, why not try adding 8 ounces of maltodextrine to a cup of boiling water, and gently adding that to the keg? That would fix the lack of body and fullness.

 

[brokenspork]

Yooper. Theres an easier idea... Unfortunately I don't have a local HBSS, so I'd have to see if any of the organic or health stores carry maltodextrine (cant imagine why, but its more likely there than say a supermarket).
Will probably order some on the next run to have around just in case...

 

[signpost]

On a related note... when I bottle with priming I can keep them at temp and continue conditioning until it reaches its peak.
Does the beer condition when kegged and under CO2? Or is it effectively "frozen" when I keg it?

Thanks for the help.

As far as I know, the conditioning/maturing process isn't any different for bottles or kegs. The main thing that effects that process is temperature, I think.