Originally Posted by Delaney
I am interested to know the answer to this question as well...Personally I believe in your logic and don't understand why adding it at a later time is more beneficial than adding it during the boil..
Adding maltodextrin at a later time is used in my brewery to make a sour beer more "interesting" after a sample's taste/aroma isn't to my liking.
I also add it in the boil for my extract lambics, but that's because I know I'll need it.
BJCP National Beer JudgeOn deck:
German Pilsner, CAP, Golden StrongFermenting: MOVINGSouring:
#32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders BrownConditioning:
#38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy CiderDrinkin': #16 Lambic 1.0 (Drunk Monk BOS)
, #84 Fall Cider