2009年9月4日 · +1 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.

2013年1月31日 · Around 90% of the recipes that I have made called for 8oz of maltodextrin at 5 min remaining, the stuff takes some time to blend into the wort, but if you are brewing gluten free it is pretty much essential as sanitation.

2009年1月7日 · Maltodextrin is about 12% fermentable (according to Austin Homebrew and somewhere else that I'm too lazy to look up and cite right now), so you may see just a little action when you add it, but the other 88% goes to adding body to your brew. As mentioned above, lactose is typically used to sweeten beer, and will work fine unless you're lactose intolerant.

2008年2月29日 · I have the Oatmeal Stout Kit (w/ malt extract) from MidwestSupplies and I'd like to add either lactose or maltodextrin to it. From what I understand maltodextrin will increase mouth feel, body and head retention, while lactose will do …

2010年11月3日 · The only substitute for maltodextrin is to use a dextrin malt in the mash. The other adjuncts you listed will all ferment out and make the beer drier. Since you liked the results you got with the stout, why not try it in the porter? Boiling down wort creates unfermentable complex sugars.

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...

2006年8月9日 · I was trying to put together some recipes in ProMash, and I realized that MaltoDextrin isn't on their preloaded list of sugars. I'd like to add it to the list, but I need to know the SG in pppm before it'll actually have an effect on the gravity calcs in …

2008年9月30日 · Hi, So I'm wondering how much of this non-fermentable sugar should be used for a stout or lager to give it more body/head retention? I did a simple Coopers stout and added 1 cup of maltodextrin. Is this too much? Also wondering if anyone has used this to add more body to a lager style beer...

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 ...

2022年10月24日 · What circumstances would entail the use of maltodextrin in an all grain beer? Is maltodextrin a suitable substitute for dextrin malts like carapils? Any first hand (positive/negative) experiences using maltodextrin in an all grain beer? Any medal winners?