Two questions on a Brunch Stout

[paanderson86]

First, my mash temps were a little low at 149. I checked the gravity last night (7 days) and it was 1.016. Should I use maltodextrin to improve the mouth feel, or is 1.016 high enough if it stays put?
Secondly, do you recommend using a little less priming sugar with stouts? Seems like a good idea so it doesn't seem over carbonated, whereas I have found that 5 oz is perfect for an IPA.

Thanks

 

[Chanoc]

You don't state OG so FG doesn't say much.
1.016 May be OK dependíng on alcohol content and Bitterness...
You also don't say how much priming sugar you are planning to use, but for me 2 to 2.2 CO2 Vols. Are enough for most english beers...
HTH

 

[paanderson86]

You don't state OG so FG doesn't say much.
1.016 May be OK dependíng on alcohol content and Bitterness...
You also don't say how much priming sugar you are planning to use, but for me 2 to 2.2 CO2 Vols. Are enough for most english beers...
HTH

Sorry; OG was 1.070, and I usually carb with 5 oz of priming sugar. I don't know what your CO2 Vols means, unfortunately (I'm a noob).

 

[Lefou]

Chanoc might be referring to this:
http://www.kegerators.com/carbonation-table.php

It's a reference chart for pressurizing kegs at temperature, but if you're bottle conditioning with priming sugar in the bucket, you can find less sugar equals less CO2. If you're used to using 5oz. to prime, just reduce your priming sugar by one ounce in the bucket.
Less CO2 and less foam. You were on the right track.
As noted, some styles have less carbing and foam than others. Foam and carbonation is a preference for some, myself included, but others may not like a persistent, foamy head with their beer.

 

[paanderson86]

Perfect, thanks. Any thoughts on the maltodextrin?

 

[Chanoc]

If you bottle, you may bottle half as is, and half with maltodextrin.
So you develop a taste.
If regular too bland and maltodextrin enhanced too seeet,
You may adjust on your next iteraction.
Thinking about it you may bottle several "strengths" of both , carbonation and maltodextrin.
Although it may be too much hassle.