Adding Body To Beer After Fermentation

Adding Body To Beer After Fermentation? 4 Easy Methods!

You break a bottle. Pour your beer, and delight at your frothy textured beer. Seems perfect, no? The first taste should be strong and clean but there’s a problem. The beer is light and a little runny. 

Well, there’s nothing to worry about!

For this, you can try adding body to beer after fermentation, but how? 

Caramelized or toasted malts can help to add body to beer after fermentation easily. Unmalted grains and increased temperature while mashing help beer to thicken. Minimal attenuating can result in increased final gravity and, ultimately, a more body beer. Some extra dextrose can mend what is done next time.  

There are additional details. Continue reading to learn all about them in full.

What Causes Light Bodied Beer? 

Full-body beers offer a more diverse flavor, greater head persistence, and a smoother mouthfeel texture. When enough materials are not there in the beer it will create a light-bodied beer. 


With poor fermentation, it will scarcely be the perfect beer. Surely that’s not what you want to sip after a tiring day. A full-body beer type is always preferred above classics such as ale, brown, and stouts.

The higher body is obtained by increasing the final gravity (FG) of a drink. While also avoiding premature ferment.  

The body might well be improved by introducing unfermentable carbohydrates. Also by raising the protein concentration of the brew. 

Making full-bodied beer at home is simple if you apply the four simple steps below. 

4 Methods to Add Body To Beer

Anyone who has tried bottled beer is familiar with the distinct feeling that beer offers. And it is because of the usage of nitrogen and co2. 

For this, the richness runs on your palate. But for enhanced flavors, you can try adding fruit to beer after fermentation.

So how can you create a similar effect in your brew without going through the step? It’s not as difficult as you thought. Mouthfeel is what defines if a homemade brew is full-bodied or otherwise. 

You can make a stout dark. But it’s sometimes preferable to balance that with a bit of extra substance in the beer. 

Here are some stouts that you can use to increase the body of your beer: 

You can get it flavored or unflavored any way you like. Hope this helps get you a better brewing experience. 

Adding flavor to beer after fermentation is possible. But all this will take some small steps on brewing day to get a full-bodied homemade beer.

Extra Caramelized and Toasted Malts 

Caramelized malts, such as caramel malts, have lengthy strands of glucose known as destrins. Pedestrians may be found in the finest caramel malts, such as Carapils. 

Destrin sugars are nearly bland carbs that do not get fermented. Thus also remain in the final beer, improving the texture and apparent body of the brew. 

Just some pounds of Carapils or caramel malt can greatly impact. It will improve the body of a typical five-gallon pot of beer easily. 


Here are some good quality caramel malts to enhance the body of your beer after fermentation: 

You can try adding maltodextrin to finished beer. Additives may be used to raise the proportion of dextrin. Roasted malt includes a large portion of many other unfermentable sugars. 

Which increases the finishing mouthfeel while adding richness, boosting FG, and improving taste. Though this technique is suitable for both malt extract and all-grain brewers.

Addition of Unmalted Grains

Protein is abundant in malted carbohydrates and many barley grains. Wheat, oatmeal, and unmalted barley are a few samples. Protein does not mature and has a significant impact on taste. 

Sadly, proteins lessen the quality of the final beer. Thus significant doses of protein boosting additives are best employed in darker brews. 

Some unmalted grains, including wheat, flaked grains, and unaltered grains, must be mashed before soaking. So in this case you must avoid adding water to beer after fermentation

Malted oats are the most commonly added component in brews to enhance the body. You may increase stickiness by using flake grain as up to your malts cost.

You can get rolled or flaked oats for simpler use. To change oat starches into fermentable carbohydrates, smash the grains with malted barley. Still, look into a fair comparison of flaked or rolled oats to have a broad idea. 

Typically, for this 1 pound oat – 1 pound grain barley proportion will suffice. All this makes oats a better choice for manufacturers. 

Though still, the extract brewers might not consistently obtain the same mouthfeel that other breweries accomplish.

Increase the Boiling Temperature

The third way to improve the body of the brew is to heat it up while mashing. It reduces the impact of the early access enzyme. 

Resulting in bigger glucose strands in the beer. These lengthy, unmalted barley sugar strands can linger in the brew. Also results in an increased final high gravity body.

Increasing the temperature of mash may have a big impact on the body of beer. You can try keeping the water temperature at a good degree, say 160° to 166° F. 

While mashing over such high temperatures the brew might get too dry. In this case, you can try adding water to beer after fermentation

The combination of grain with water produces more unfermentable glucose. Providing your beer the possibility of reduced ABV and a heavier body. This is due to carbohydrates that your yeast does not hoover up and transfer to booze.

Yeast Strain with Low Attenuation

Choose a brewery yeast strain that has relatively low attenuation. Know more about beer attenuation

Minimal attenuation yeasts devour fewer carbohydrates. Resulting in increased final gravity and, ultimately, a more body beer. 

If feasible, try using yeast with an average attenuation that is not more than 70%. There are numerous English traditional ale yeasts, which are examples of low attenuation yeast.

Can you add more yeast to beer? No! Over-attenuation occurs if beer ferments unusually quickly. It wears out, and the taste composition becomes unbalanced. 


Temperature stability, good yeast management, and consistent mashing and sparging retain the brewers on course.

An Alternate- Extra Dextrose!

There isn’t that much you have at this stage besides mixing the brew with some other load. But can you dilute the beer after fermentation? If you prepare this very same formula once more. 

You can consider adding extra dextrose to the soaking particles. The yeast doesn’t quite process the dextrose, and the dextrose provides the brew body and texture. 

You might want to add 9 oz more dextrose to a usual 6-gallon mix. You can get your dextrose through cara-pils. Know how much CaraPils to use in your brew. Cara malt is a favourite among brewers. 

This shall help you not make the same mistake again. And probably save you for the thanksgiving party! 


Can I add more water after the fermentation process?

It’d be the same if water was added only after fermenting. This will not taste nice if the mixture gets too diluted. To avoid losses, you must keep the fermentation temp under control. If you are still experiencing losses with yeasts, you may want to consider using anything larger.

How Can I Accelerate Mashed Fermentation?

You may shorten extraction time by adding four-gallon to any quantity of beer. Once it is exposed to the atmosphere. Then another 5 gallons 15-20 hours later. Just be sure to oxygenate each mixture properly.

What could the gravity of a beer entail?

The original gravity (OG) of a beer is a measurement of volume before it is brewed. A Final Gravity (FG) is just the same volume measurement after fermenting. The difference in these two figures can be used to determine the drink’s alcohol concentration.

Final Words

That was our approach to adding body to beer after fermenting.

Finally, following the ratios is the way to ensure a great brew. I hope the above-mentioned simple ways assist you in brewing for your celebrations!

Have a great day and happy brewing!

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