Beer Forum

So I brewed a take on pumpkin ale just using butternut squash instead. I think dry yeast was bad or smthing, cause fermentation didn't start at all. I got a smack pack of Pacman yeast, 3 days later gravity is down to 1.008. I tried mashing it at 153 but I guess didn't account for mash tun (cooler) warm up so it had to mash low. I'm afraid that low gravity will make beer taste watery. Is there any way to up the body now ? Or should I just let it rip?
The plan is to transfer it into secondary next weekend and dry hop out of it ... any suggestions on hops ?
I had N. Brewer and Mt. Hood as boiling hops.
Thanks.

Pacman's back?

I don't think you can get any more body of that 1.008 at this point. Maybe crash it, if it hasn't already stopped.

Good luck

The only thing you can do is brew another batch and blend them.

Does it taste thin or watery from the gravity sample? Don't blindly trust the numbers, go by taste. But adding body after the fact is not and easy one, you might be able to increase the perception of body with a little higher carbonation.

It tastes alright. I'll try carbonating higher.

re: pacman yeast

Available from More Beer and Rebel Brewer. Just ordered some from MB this past weekend...

What if i add a pinch of NaCl ? Will it add fullness feeling to the beer ?

You could attempt to add some boiled/chilled lactose or maltodextrin to your finished beer. I have not tried this with lactose, but I have done this with maltodextrin added back to a lambic for aging. The maltodextrin was a PITA to boil up as it kept boiling over and would easily stick and scorch to the pan. So brewer, beware! But it could help your plight.