Good morning guys, been experimenting with an American Pale Ale style beer that has most of the hop addition in the last ten minute, it's is then dry hopped once primary fermentation is near completion. The malt bill is pretty much just Maris Otter, nothing else and the problem is mouth feel, it's pretty light bodied and little head retention. Been thinking how best to improve this, one way I have found is the addition of lactose and this makes a big difference to the mouthfeel.
Just wondered how many others use lactose on a regular basis for beers other than stouts and what were peoples thought on this ingredient. Or should I be looking more at the malts and grain additions instead such as flaked barley and crystal malt.
Just wondered how many others use lactose on a regular basis for beers other than stouts and what were peoples thought on this ingredient. Or should I be looking more at the malts and grain additions instead such as flaked barley and crystal malt.