{"id":1638,"date":"2015-03-01T19:26:56","date_gmt":"2015-03-02T03:26:56","guid":{"rendered":"http:\/\/hellbach.us\/blog\/?p=1638"},"modified":"2022-11-25T09:57:28","modified_gmt":"2022-11-25T17:57:28","slug":"how-to-get-a-creamy-feel-in-your-homebrew-beer","status":"publish","type":"post","link":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/how-to-get-a-creamy-feel-in-your-homebrew-beer\/","title":{"rendered":"How to get a creamy feel in your homebrew beer"},"content":{"rendered":"<div class='__iawmlf-post-loop-links' style='display:none;' data-iawmlf-post-links='[{&quot;id&quot;:2151,&quot;href&quot;:&quot;http:\\\/\\\/www.micromatic.com\\\/draft-keg-beer\\\/regulators-cid-615.html&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20150722105720\\\/http:\\\/\\\/www.micromatic.com:80\\\/draft-keg-beer\\\/regulators-cid-615.html&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 01:23:19&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2025-11-19 01:23:19&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:2152,&quot;href&quot;:&quot;http:\\\/\\\/www.micromatic.com\\\/draft-keg-beer\\\/taps-faucets-pid-JESF-4.html&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20151009050632\\\/http:\\\/\\\/www.micromatic.com:80\\\/draft-keg-beer\\\/taps-faucets-pid-JESF-4.html&quot;,&quot;redirect_href&quot;:&quot;https:\\\/\\\/www.micromatic.com\\\/draft-keg-beer\\\/taps-faucets-pid-JESF-4.html&quot;,&quot;checks&quot;:[],&quot;broken&quot;:false,&quot;last_checked&quot;:null,&quot;process&quot;:&quot;done&quot;}]'><\/div>\n<h1>Nitrogen in the beer (beer gas)<\/h1>\n<p>The main reason the above beers taste creamy is how they are carbonated.\u00a0 Instead of using regular CO2, these beers use nitrogen for \u201ccarbonation\u201d (carbonation isn\u2019t really the right word since you\u2019re adding mostly nitrogen, not CO2).\u00a0 The beer gas used is not all nitrogen; it is a mixture of nitrogen and CO2.\u00a0 The presence of nitrogen gives the beer smaller bubbles, and will give a creamy mouthfeel.<\/p>\n<p>The foam in a nitrogenated beer is much more stable than other beer heads.\u00a0 The reason is the atmosphere we breathe is mostly nitrogen, so there isn\u2019t much driving force between the nitrogen in the beer and the nitrogen in the air.\u00a0 The faucet used to pour the beer perturbs the beer to produce the milky head.<\/p>\n<p><a href=\"https:\/\/web.archive.org\/web\/20120808041929\/http:\/\/www.fermentarium.com\/wp-content\/uploads\/2009\/01\/stout-faucet.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" alignleft\" title=\"stout-faucet\" src=\"https:\/\/web.archive.org\/web\/20120808041929\/http:\/\/www.fermentarium.com\/wp-content\/uploads\/2009\/01\/stout-faucet.jpg\" alt=\"stout faucet\" width=\"300\" height=\"300\" \/><\/a><\/p>\n<p>A stout faucet has special parts to make the nitrogen\/CO2 beer more frothy.<\/p>\n<p>This isn\u2019t the easiest method to change the mouthfeel of your beer.\u00a0 You will need a nitrogen system if you want to use beer gas.\u00a0 This includes a nitrogen (beer gas) tank and <a title=\"Nitrogen Regulator\" href=\"http:\/\/www.micromatic.com\/draft-keg-beer\/regulators-cid-615.html\" target=\"_blank\" rel=\"nofollow noopener\">a nitrogen regulator<\/a>.\u00a0 You cannot fill your CO2 tank with beer gas.\u00a0 Once you have the nitrogen setup, you \u201ccarbonate\u201d your beer the same way you would carbonate with CO2.<\/p>\n<p>You will also need <a title=\"Stout Faucet\" href=\"http:\/\/www.micromatic.com\/draft-keg-beer\/taps-faucets-pid-JESF-4.html\" target=\"_blank\" rel=\"nofollow noopener\">a proper stout faucet<\/a>.\u00a0 The faucet has a restrictor disk with small holes inserted in the path of the beer which causes the pressure to drop and release the beer gas.\u00a0 Then the faucet has a flow straightener.\u00a0 This helps direct the flow of the beer into a single direction after passing through the holes.<\/p>\n<p>Most places which sell CO2 will also sell beer gas.\u00a0 If you are having troubles locating beer gas, you might check with your local homebrew store or homebrew club.\u00a0 They should be able to help you find the beer gas.<\/p>\n<h1>Higher Temp Mash<\/h1>\n<p>You can get a thicker mouthfeel with more unfermentable sugars in your beer.\u00a0 These unfermentable sugars increase the viscosity of the beer, making it feel thicker.\u00a0 So how do you get more unfermentable sugars in your\u00a0wort?<\/p>\n<p>If you mash your grains at a higher temperature, you will get more sugars the yeast can\u2019t eat.\u00a0 The enzymes that break down the starches work at specific temperatures.\u00a0 Some only work at lower temperatures.\u00a0 The alpha-amylase enzyme works best at temperatures 150F-158F (60C -70C), but the beta-amylase enzyme is denatured at 150F.\u00a0 Mashing your grain at 158 F will produce a more dextrinous wort.<\/p>\n<p>You can\u2019t do this in an extract brew because you don\u2019t control the temperature.\u00a0 You can add malto-dextrin however, which will give the beer a thicker feel.<\/p>\n<h1>Oats and Flaked Barley<\/h1>\n<p>Oats and flaked barley add beta glucans to your wort, which are mostly unfermentable by yeast.\u00a0 This will add viscosity to the final brew.\u00a0 The more unfermentables in your beer will make the beer thicker, but oats or flaked barley will give the beer more of a silky feeling in your mouth.<\/p>\n<p>These cannot be used in an extract brew because both have starches which need to be converted.\u00a0 If you are an extract brewer who wants to use oats or flaked barley, you\u2019ll need to look into partial mashing.<\/p>\n<p><a href=\"https:\/\/web.archive.org\/web\/20110215072112\/http:\/\/www.fermentarium.com\/wp-content\/uploads\/2009\/01\/IMG_4881.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" alignright\" title=\"foamy-head-beer\" src=\"https:\/\/web.archive.org\/web\/20151029144525\/http:\/\/www.fermentarium.com\/wp-content\/uploads\/2009\/01\/IMG_4881-300x225.jpg\" alt=\"foamy-head-beer\" width=\"300\" height=\"225\" \/><\/a><\/p>\n<h1>Lactose<\/h1>\n<p>Lactose is a semi-sweet sugar which is often found in milk.\u00a0 Lactose is not fermentable by yeast, and it will give your beer a milky mouthfeel.\u00a0 Lactose is added to Milk Stouts to increase the body of the beer, and give it a creamy mouth feel.<\/p>\n<p>In the UK, these beers are called Lacto Stout or Sweet Stout.\u00a0 The USA doesn\u2019t have the same laws regarding labeling, so they are usually called Milk Stouts.\u00a0 A good example of a Milk Stout is Left Hand Brewery\u2019s Milk Stout.<\/p>\n<p>Be careful to let your friends know the beer contains lactose, since some people are lactose intolerant.\u00a0 According to the National Digestive Diseases Information Clearinghouse, some 30 million to 50 million Americans are lactose intolerant, including up to 75 percent of African Americans and American Indians and 90 percent of Asian Americans.<\/p>\n<h1>Lower carbonation<\/h1>\n<p>Lower carbonated beers also will feel \u201cthicker\u201d in your mouth.\u00a0 You\u2019ll notice this in oak aged ales or other British ales.\u00a0 The beer won\u2019t taste milky, but the lack of carbonation will give the beer more body.<\/p>\n<p><em>from <a href=\"https:\/\/web.archive.org\/web\/20211028011542\/http:\/\/www.fermentarium.com\/homebrewing\/brewing-beer\/how-to-get-a-creamy-head-homebrew-beer\/\" target=\"_blank\" rel=\"nofollow noopener\">Fermentarium<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nitrogen in the beer (beer gas) The main reason the above beers taste creamy is how they are carbonated.\u00a0 Instead of using regular CO2, these beers use nitrogen for \u201ccarbonation\u201d (carbonation isn\u2019t really the right word since you\u2019re adding mostly &hellip; <a href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/how-to-get-a-creamy-feel-in-your-homebrew-beer\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1638","post","type-post","status-publish","format-standard","hentry","category-beer"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to get a creamy feel in your homebrew beer - Hellbach blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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