tag:blogger.com,1999:blog-7669869727509739184.post6975133858595866583..comments2022-11-09T07:58:42.453-05:00Comments on HopfenTreader: Still trying to crack this Oatmeal Stout egg?Anonymoushttp://www.blogger.com/profile/06923047190734297749noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7669869727509739184.post-63627501973207887792011-08-27T16:31:46.283-04:002011-08-27T16:31:46.283-04:00Great idea Nateo about using a different less atte...Great idea Nateo about using a different less attenuative yeast strain. <br /><br />I'll have to pick up some carafa to experiment with. Thanks!Anonymoushttps://www.blogger.com/profile/06923047190734297749noreply@blogger.comtag:blogger.com,1999:blog-7669869727509739184.post-72409587439540972932011-08-15T17:30:14.229-04:002011-08-15T17:30:14.229-04:00A couple things to think about. Have you tried whe...A couple things to think about. Have you tried wheat malt at 5-10%? That may help with the body. A higher mash temp will make more dextrin, but dextrins don't necessarily mean more sweetness. You might try a less attenuative yeast to provide a bit more sweetness, which I think would be perceived as "thicker." I echo the judge's comments to use dehusked carafa for a portion to get the color without the astringency.Nateohttps://www.blogger.com/profile/14428471228818070571noreply@blogger.comtag:blogger.com,1999:blog-7669869727509739184.post-39266875993177292212011-08-14T20:22:04.226-04:002011-08-14T20:22:04.226-04:00Excellent writeup, these are great for me as I hav...Excellent writeup, these are great for me as I have been thinking of entering a competition or two in the near future.Jon Davishttps://www.blogger.com/profile/01279081068531158252noreply@blogger.com