I've asked this question before and tried the only suggestion I received. My last batch of strawberry/peach was only marginally better by freezing the fruit prior to brewing. I do better using concentrate, but I don't know how to improve the body when brewing with concentrates. Grrrr, what am I missing

I have made an OG 1.060 apple cider (Gravenstein apples and added sugar), fermented with Red Star Pasteur Champagne yeast. It has fermented out to SG 1.002, has been stored for about 5 months, and has very little body and surprisingly little flavor compared to my earlier attempts, using Wyeast 4766. Is there a way to increase the body post-fermentation?

I brewed a V2 of this NEIPA I was trying to improve and it's currently sitting in the keg awaiting bottling. I brewed on new equipment and I had less boil off than expected so I had maybe a .75-1gal more sparge than I needed. I also tried a tablet of Whirlfloc to help with my sediment issues. All of those things combined gave me a less hazy beer and has me worried about a watered down beer. It's been …

I was advised by my LHBS that if I steep 500g of Carapils in 2L of water (for a 23-25L batch) at around 68°C, then use this as part of my boil, then I will have more body and head retention in my beer. Is this method correct? Do I use this 2L of water as part of the 11L to be boiled or do I add it to 9L of boiled water to reach the 11L boil size and …

Will maltodextrin and dry hopping post fermentation help a no head/thin beer? The beer has been on 8lbs of CO2 at 34F for over a month (should be around 2 volumes). (I'm guessing it was my experiment with store bought rolled oats versus flaked oats from the brew shop.) The beer tastes good (I don't detect any off flavors) it's just very thin and has about as much head as a glass of water. I clear all of my kegs …

I am obsessed with the thick body, sweet style stouts (Milk Stouts, Russian Imperial Stouts Bourbon Barrel Stouts, etc.), think Dragon's Milk, Old Rasputin, Lakewood's Temptress. While I have attempted to brew my own a handful of times, they always come out with thin and light bodied, which I am NOT a fan of. I thought Maltodextrin would be the golden ticket and tried adding it with priming sugar during racking, but the brew is still too thin for my …

I've just started a single can Geordie Winter Warmer kit and having read some negative reviews about this kit turning out "weak" and "watery" and like "beer flavoured soda water" I'm naturally having doubts about it. ** Steps taken so far ** Can of Geordie Winter Warmer 1kg dextrose (wish I'd used dme) 300g black treacle (I've read this can improve the body of a brew)* 100g honey* 100g muscovado sugar* 1tbsp ground cinnamon 1tsp ground ginger (*=whatever sugary stuff …

I brewed my first home written beer recipe in the end of last year, now I want to improve the beer. It was a simple single hops pale ale recipe, brewed in a 5L container, so it was a very small batch that I cooked for 60 min. Fermented for 3 weeks, and bottled for about 4 weeks before I opened the first one. 5L water 40g Waimea Hops (17% alpha acid) 1 kg Pale ale malt 150 g caramel …

Collaborating with some in my homebrew club on a recipe for our first gluten-free homebrew. We are currently planning to primarily use sorghum extract, as well as rice extract. We are currently at the stage which we are identifying how best to increase the body and mouth feel of this beer without the use of gluten. Currently, we are of the belief that malto dextrine would be best (though I would love to hear better ideas :) ). Lactose was …

I'm planning to brew a Single Malt and Single Hop (SMaSH) beer using Canada Malting's Superior Pilsner and Czech saaz hops. I'd like the resulting beer to be full bodied, like Pilsner Urquell, but I'm concerned that an intensive decoction mash will produce a very fermentable wort. I've been reading Braukaiser's page on decoction mashing, though he doesn't go into much detail on mashing for body. Here's what I've come up with as a first approximation. Would this mash schedule …

So from what I've read, a lot of professional brewers mash all their beers at the same temps (usually around 150F), and use ingredients to adjust the "body" or "sweetness" of the final beers. At their scale, its preferable to keep the mashing process identical for all their batches. I guess they find it easier to fiddle with the grain bill slightly than to adjust mash temps for each recipe. Anyway, I am considering moving to this approach for my …

I used too much maltodextrin in a chocolate stout, and it feels almost like drinking syrup. Is there any good way to mitigate the thickness it imparts without watering down the flavor of the beer (too much)?