maltodextrine, mouthfeel, and fruit additions

The only time Ive ever used maltodextrin was for a sour to give the bugs something to chew on over time. It worked well for that purpose. Maybe try mashing higher, or like @EvenMoreJesus said use a less attenuative yeast? That's what I'd do for better mouthfeel over using malto

 

I'm a puree and juice (concentrate) user. High quality stuff only - Oregon Fruit and Barry from JPU stuff. Rarely do I use whole fruit. It only has one advantage: more variety available. Puree/juice has three very important advantages:

• Consistency. Juice is blended, just like a wine or lambic, to produce a repeatable and predictable product. You know what you are getting. They even include the Brix half the time! Whole fruit is all over the place. Grab two oranges at random and they will taste totally different from each other.
• Sterile. Most purees/juices are aseptic. There is little to no risk involved. Fresh fruit is teeming with bacteria and wild yeast. And yes, many of these will survive the freezer. It's a risk that you don't have to take.
• Easy. Just pour it in. no prep work, no cutting/peeling/pitting, etc.

I think even lambic producers use purees nowadays, and if its good enough for those traditionalists, its good enough for me!

 

Has anyone tried steeping a bunch of flaked barley or oats during flameout to increase the mouth feel.If it works i may try it in my next dunkle weiss.

 

I believe that both of these need to be mashed.

https://mashmadeeasy.yolasite.com

 

You'd get a hazy beer (okay in a Weiss) with shorter shelf life, due to the unconverted starches that would end up in your beer.

 

Like others have said, to get the beta-glucans that you're looking for to increase body/mouthfeel, you need to mash your flaked grains.

 

Where do you get that?

 

You can get Oregon purées at most homebrew shops. The JPU stuff is large orders only (4 5-gal buckets min.) so that would have to be a homebrew club buy.