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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Lactose or Maltodextrin?
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Old 08-12-2010, 03:53 AM   #1
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Default Lactose or Maltodextrin?

What is the difference between lactose and maltodextrin? Which is better to use for a creamy beer? Can I use both? Is it better to add them during the boil as well as at bottling, or just at bottling?

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Old 08-12-2010, 02:12 PM   #2
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http://brewwiki.com/index.php/Body

Lactose if you want it sweeter.

Maltodextrine if you only want body.
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Old 08-13-2010, 08:41 PM   #3
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Can I use both? Is it better to add them during the boil as well as at bottling, or just at bottling?

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Old 08-13-2010, 09:02 PM   #4
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I add lactose to a cream stout, it makes it sweeter (its a less-fermentable sugar) and adds body, which is probably what you mean by creamier. I add the lactose to the boil with ten minutes or so to go, but either method is acceptable.

What are you going to make, LB?

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Old 08-13-2010, 09:27 PM   #5
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I'm inventing my own Butterbeer recipe.

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Old 08-13-2010, 10:57 PM   #6
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Hogwarts and Harry Potter? Sounds interesting, although I can't say I'm a fan of butterscotch.

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