Has anyone here used cornstarch in their brews? I'm thinking of using it as thickening agent and to boost alcohol content. The research I have done so far shows a lot of people using it during the mash and use it primarily to lighten a brew. My goal is to recreate the mouth feel I get from a Rochefort 10. I have read that they use wheat starch in their brew process to attain this mouth feel but I am unable to find wheat starch in my area so I am willing to try corn starch.
Any input would be helpful.
James
Any input would be helpful.
James