Thick Beer

http://beeradvocate.com/community/threads/carefree-oblivious-racking-with-windsor.52411/

I mashed this one at 158 also, 2.5 #s of flaked oats (10 gal batch), and the Windsor...it has a ton of body, (but less than 1/2 the alcohol of yours). What yeast did you use?

 

O.G. and F.G.?

 

Yeah that could be it for sure. That's a pretty low FG for such a big beer.

 

If you want a huge body, use.more caramel malt than you think you need. I had an opposite.problem when I first started: even my 6% beers were too heavy to drink many of. I was using multiple pounds of specialty malts at the time. If your mash is close to 30% specialty, especially stuff like cara foam and caramunich, it will end up rich and burly.

Edit: also aim for the low side of carbonation targets. Less bubbles gives more impression of body

 

In addition to mashing high or using a less attenuative (sp?) yeast, try some carapils or maltodextrin for increased body. Neither will add the sweetness that caramel malt will.

 

I don't understand the fact that you brewed a 12.5% beer that does not have enough body. I would not mash a beer with an OG of 1.085 or more over 152 degrees. Adding sugar does not help with body.

 

Which one? Bet it wasn't 002...if it was, you have other problems such as a recipe with too much sugar and/or not enough unfermentable material. The only sugar I will use in a stout is treacle...and then, just a little. Cheers

Pardon me for not reading all your posts...S-04...there's your problem : )

 

I think overcarbonating (for style) may be the #1 reason people are unhappy about the body of their stouts.

 

Good point, bottlers very often use the same amount of priming sugar for everything. (some keggers are also guilty)

 

Well, WLP-002/Wyeast 1968 has never let me down (stout or pale)...like I said earlier, I racked the dry Windsor today and I was also impressed. I think generally, dry yeasts get a bad rap...if they would just come out with a quality dry equivalent for WLP-002/Wyeast 1968 I would never use a liquid yeast again...except for maybe a Saison.

Look for something with low attenuation whose esther profile you like...cheers

 

When it comes to English yeasts, I think you are really better off at this point with a liquid yeast, although get back to me in a couple of weeks and maybe I'll still be singing the praises of Windsor : ) Cheers

 

pretty much...and don't forget to not overcarbonate.

ps...If you make a starter, lag time for a liquid yeast is usually less than for a dry.