Having cancelled my Beer 52 recently, I finished the last couple of beers from them the other night - one of them was this:
Apparently 20% FO for soft mouthfeel - well it certainly had a nice silky texture.
Any thoughts or experience of this in your own brews?
I normally add flaked barley up to 9% for body, mouthfeel and head retention, and I've heard of others using FO for similar reasons but not in these amounts.
Only time I've used FO was recently in a Belgian Witbier that's still conditioning - that was 8.3% each of FO and FB.
I was planning to add 5% FO to my next brew (GH American Wheat) but, what the heck, I'm considering upping this now to 20%.
Any thoughts?
Apparently 20% FO for soft mouthfeel - well it certainly had a nice silky texture.
Any thoughts or experience of this in your own brews?
I normally add flaked barley up to 9% for body, mouthfeel and head retention, and I've heard of others using FO for similar reasons but not in these amounts.
Only time I've used FO was recently in a Belgian Witbier that's still conditioning - that was 8.3% each of FO and FB.
I was planning to add 5% FO to my next brew (GH American Wheat) but, what the heck, I'm considering upping this now to 20%.
Any thoughts?
