2009年9月4日 · Maltodextrin can add body without changing the flavor of the beer - it isn't very sweet. Lactose, however, is an unfermentable milk sugar . I use lactose for back-sweetening.

2009年8月1日 · I'm brewing a porter today and wanted to add maltodextrin but my LHBS doesn't keep a supply of the stuff and I was wondering what I can use as a substitute. Possibly: LME, Molasses, Maple Syrup, etc. I've never used maltodextrin before in a beer so I have no idea. However, I've taken a gal. of...

2009年1月11日 · maltodextrin is suppose to be nonfermentable according to what I have read but I won'r disagree with you. I added the granulated Splenda(sucrolse and maltodextrin) to my raspberry cider to backsweeten it and it is bubbling away again.

2008年12月8日 · hey guys, brewing a porter, and since my LHBS doesn't have carapils 3L, i'm going to use maltodextrin to increase mouthfeel and body. it's a 60 minute boil with DME and a late LME addition. hops @ 60, 30, 5. Thanks! -size

2012年2月20日 · Long story short, due to a inaccurate thermometer, I massed at 149 instead of 154, missed my final gravity (under) by 5 points and am considering adding maltodextrin to bring some body back. This is a brown ale recipe that finished at 1.014 but was suppose to finish at 1.019. I've tasted it, and it could use some body to go with the malts.

2014年6月21日 · Maltodextrin is used in order to increase the amount of nonfermentables in the wort. This is most useful in extract brewing, where you're beginning with a kind of "one size fits all" wort and you want something with a thicker mouthfeel. In AG brewing, you can increase the nonfermentables by using a high mash temp and/or by using carapils or ...

2017年2月10日 · I will be brewing the below recipe within the next 1-2 weeks. I ordered it with an optional addition of 4oz of maltodextrin for body. I am debating on either adding lactose, or switching the maltodextrin for lactose. A few of the beers I buy from my local brewery, Kane, have lactose and I really like those beers.

2022年10月24日 · Adding maltodextrin to the recipe aids in retaining the mouthfeel that would have been lost by adding the priming sugar. The intent of the OP was simply to find out if anyone had made (award winning) beer with maltodextrin as an ingredient or regularly uses maltodextrin in any of their recipes, mainly to discover how they're using it and why.

2009年6月1日 · So i got a can of muntons Irish Style Stout and i was asking the guy at the brewery how to thicken things up and he said maltodextrin would do the trick. They only had them in 8 oz bags and they were about 7 bucks a pack, but the guy sold me a 5 pound bag for 11 dollars. So im at the store...

2008年4月20日 · It did add some body but again I think it might have dulled the beers flavor just a touch. Not sure if that has to do with the maltodextrin or the water (could have watered it down, could have raised the pH). It did also degas the beer a bit as the maltodextrin syrup was added about a 40F warmer temperature than the beer was.