jtejedor

Recipes 

So I added a pound of maltodextrine to my wild beer a few months back. Taking a gravity reading the beer is at 0.998! So it seems that everything in the beer has been fermented out. So is the maltodextrine converted to alcohol by the brett? Does anyone know what it would contribute? Would it be like adding a pound of DME?

Bensiff

Recipes 

I'm not the SME on such things, but bugs can chomp through some things that sacc can't so I'm they did some work on it. What the outcome is I don't know though, it can be carbon dioxide, alcohol, acid, etc.

ReverseApacheMaster

Recipes 

Some ferments as alcohol but you are also getting other fermentation by-products, such as esters and acids.

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Homebrew blog: http://homebrewingfun.blogspot.com/
Beer Review blog: http://ireviewedbeer.blogspot.com/

Fermenters: Lambic solera (year two), aging lambic from solera year one, framboise lambic, apricot brett saison, sour brown, probiotic oud bruin, probiotic sour blonde

Recently bottled: dubbel, Redemption clone, Belgian stout

Up next: Petrus Aged Pale clone, Perry, hatch chile blond, spelt saison

boostsr20

Recipes 

I'd be curious to know if there have been any studies on this topic to show what your likely to get from it.