Adjusting Thin Mouthfeel After Fermentaiton

[joshuahardie]

I have a FWK down at the moment
OG was 1044
FG is 1011

So a more than acceptable fermentation. However the beer is thin like I cannot believe. Just tastes like a watery hop tea, with no appreciable malt flavour.

Couple of questions. Searching has shown that I can add back some mouthfeel with Maltodextrine, and I am thinking of adding 100g to see if it makes a difference.

But the real question is, does a beer have a great percieved mouthfeel after carbonation. I don't want to go adding stuff to what is otherwise a nice clean beer, if some bubbles will fix it up.

For what it is worth Ill be kegging this beer.

Ideas / Suggestions?

 

[JakeSm]

I dont know how much it would help but if your using bottle then the copper tun carbonation drops are made of dextrose and maltodexting. Others are just dextrose/glucose (coopers) and i think the brew cellar ones are dextrose and sucrose. But you could 50/50 dextose to maltodextrin in your bulk prime if you carbonate that way.

Hope this sort of helps...

Cheers jake

 

[JakeSm]

Haha sorry just seen you are kegging it...oh well scrap that idea.

By the way were on the coast are you...would you like to do a swap if you have any bottles as i dont keg yet?

 

[Dunkelbrau]

Naturally carb the keg?

 

[joshuahardie]

I am taking the keg to a function, so I want to force carb it, serve the clearest beer possible. People drink with their eyes.

Anyway, Ill try the Maltodextrine and report back in a week or so.
See what the differences are.

 

[joshuahardie]

As a follow up, carbonation gives noticeable mouthfeel to a beer, compared to it uncarbed.
I didn't need to add the maltodextrine after all.

crisis averted