Terry_R
Active Member
Hi. How do I influence the mouthfeel of my homebrew. Is it all to do with the water quality (hard water in my area), can I influence it with yeast choice? I'm looking to get a creamy/velvety mouthfeel.
Cheers.
Cheers.
Influencing mouthfeel
- Thread starter Terry_R
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Saisonator
Landlord.
A small amount of carapils Malt helps with body, so does wheat Malt.
MyQul
Chairman of the Bored
Adjucts like oats and (I'll get this in before Gunge the Apostle of Flaked Barley does,) flaked barley adds body and mouthfeel
Sadfield
Landlord.
Do you treat your water Terry? A water with a more Chloride based profile will help. For an experiment try incrementally adding table salt to a glass of your beer to see if the mouthfeel changes.
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That's interesting sadfield, as what you are describing is the mysterious "umami" taste of foods/drink.
Salt, anchovies, tomato paste etc enhance the umami of what you are eating.
Never thought of adding salt to enhance a bland brew. Got a couple of bottles of insipid ale from Aldi sat in the cellar, might have a stab at pouring into two glasses and add a teaspoon of salt water to one and see what difference it makes.
Wonder what it does to the fizz/head?
Salt, anchovies, tomato paste etc enhance the umami of what you are eating.
Never thought of adding salt to enhance a bland brew. Got a couple of bottles of insipid ale from Aldi sat in the cellar, might have a stab at pouring into two glasses and add a teaspoon of salt water to one and see what difference it makes.
Wonder what it does to the fizz/head?
ACBEV
Old Member
Salt (table salt). It was not uncommon for breweries to add salt to beer. I've seen one log where 3oz per barrel was added.
Assuming my maths is ok!
3oz = 85g
1 barrel = 163 litre
85 / 163 = 0.52g (per litre)
23 litre homebrew = 12g Salt (0.52 x 23)
Assuming my maths is ok!
3oz = 85g
1 barrel = 163 litre
85 / 163 = 0.52g (per litre)
23 litre homebrew = 12g Salt (0.52 x 23)
Hi!
Infidel!
Do not mock the Great Leader who guides his followers to the Nirvana of head retention and mouthfeel through the mysteries of flaked barley.
Terry_R
Active Member
Terry_R
Active Member
Interesting. I'll have a play around with this. So I add salt to finished beer before bottling, or at some other point in the process?
ACBEV
Old Member
I'm not sure it matters much, my preference would be at end of boil, just because you know its properly dissolved, but at bottling could be done also.
Sadfield
Landlord.
Some info from John Palmers How to Brew and Randy Moshers Mastering Homebrew.
1g/L of Table Salt will give :
Sodium - 394 ppm (Typical range for brewing liqour 0-150 ppm) - Rounds out flavour and accentuates malt sweetness.
Chloride - 606 ppm (Typical range for brewing liqour 0-250 ppm) - Accentuates fullness and flavour.
Worth remembering that your brewing water will already contain these ions and the beer will start to taste salty at around 200ppm of Sodium.
Add even more...save buying nuts!
ACBEV
Old Member
Yes... If your water is already salty, adding more salt, will make it more salty.
BREWERS DROOP
Landlord.
I do the Greg Hughes ESB alot, and since adding flaked Barley to the mash its far superior,as you can see from my profile image the head lasts all the way down to the bottom of the glass.
Looking good! How much please?
BREWERS DROOP
Landlord.
First time i did 100g for a 10 gallon batch to see how it went.
Second time i doubled it to 200g far better and smoother, i ditch the wheat too and add a bit more crystal
Second time i doubled it to 200g far better and smoother, i ditch the wheat too and add a bit more crystal
Ok thanks for that.
BREWERS DROOP
Landlord.
just to add my Sodium is 28mg,and my Chloride is 40mg or PPM
I've not ventured into water treatment yet....
BREWERS DROOP
Landlord.
Thats my standard water.
Only treatment i add is 18.2g of Gypsum and 20mls of Lactic acid for 20 gallon.
Only treatment i add is 18.2g of Gypsum and 20mls of Lactic acid for 20 gallon.
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