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re: Homebrewing Thread: Volume II
Posted on 7/22/16 at 8:45 am to GregMaddux
Posted on 7/22/16 at 8:45 am to GregMaddux
quote:
maltodextrin.... IPA...
I understand that maltodextrin is added for this reason
Extract or All grain?
If all grain; there are many better solutions for changing the mouth feel.
If extract; maltodextrin will work, start small and add at bottling time so you can determine just how much body you want in the beer.
IMO a better solution if you are extract would be to mini-mash 5 to 8 oz of flaked oats and 1lb of 2row at 152F for about an hour. The oats will give your IPA a fuller silky mouth feel and aren't near as much a guessing game as the maltodextrin will be.
maltodextrin is a nice tool to use in stouts that turn out too thin, but I almost never use it outside of that.
2
Posted on 7/22/16 at 1:36 pm to LSUGrad00
So, I checked on my Belgian strong ale last night since airlock activity had stopped. This thing fermented down to 1.020 from 1.102 in only four days. I pitched a large starter of Wyeast 1762. It might be fine, but 80% attenuation in 4 days seems really fast. Do any of you have any experience with this yeast?
FYI, I pitched at 65°F and held it there for 3 days before allowing it to free rise to 75°F.
FYI, I pitched at 65°F and held it there for 3 days before allowing it to free rise to 75°F.
Posted on 7/22/16 at 5:02 pm to LSUGrad00
all grain.
Had a considerable amount of flaked oats
Had a considerable amount of flaked oats
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