General Question about Final Gravity vs Body

For myself, I'd say it's worthless. When I brew similar batches, say an Irish stout and one batch used Nottingham and the other Windsor yeast, I am looking for the difference the yeast gives.

When adding extra ingredients after ferment, it's for taste and perhaps some body or mouthfeel like coco nibs.

I'd try a different yeast if body/mouthfeel is what your after cause99 is gonna make it feel thin to me.

 

Never used WLP099 or malto-dextrin. Have you ever had success with using high mash temps for controlling attenuation? I'd probably go there first. ]Although I have already asked one question instead of answering yours, I have another: can you even get White Labs yeast in Antarctica? I struggle with getting it in northern Wisconsin.

 

@Push_the_limits : Antarctica :: @NiceFly : Tajikistan

Just a hunch.

 

Getting excited about my upcoming relocation to Freedonia

 

It just seems to b a odd way of adding body and or mouthfeel.

Since you are very interested in this try it. Perhaps you will be onto a new method.
Have fun.

 

I've added a pound of maltodextrin to two 6.5 gallon to the fermenter batches in my day, and although it measurably increases the FG, I can't say that I perceived any improvement in mouthfeel. I'd say it is a waste of money and effort to add it.

 

My comment about Antarctica was tongue in cheek, sort of an inside joke that harkened to my recent comment about never receiving something they told me would ship from “the Vault.” However, it probably surprises no one that some of the folks who do research there like beer; I’ve had drinks with at least a couple of them. I wasn’t ruling out the possibility that @Push_the_limits might be among them. I can imagine homebrewing might have found its way to the South Pole.

I wonder about the International Space Station - I bet there have been some yeast in space experiments.

 

Ridiculously low gravity beers no doubt.

 

I really should have seen that coming.