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Old 07-15-2012, 08:47 PM   #11
ChiefHophead
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Originally Posted by Waylit View Post
In the early stages of fermentation, there's plenty of sugars, which is why it's more useful later once the maltose has been been consumed.
If yeast can't eat maltose why would it matter? I think this would save a step and keep the bugs ever-busy until the all maltose was gone. Plus anytime you're going in, you risk introducing oxygen for acetobater, right?
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Old 07-16-2012, 02:35 AM   #12
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Sacc eats maltose but not maltodextrin.

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Old 07-16-2012, 02:52 AM   #13
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Right, that is my mistake. Otherwise all the maltose from my malt would be useless.

That should have read:

If yeast can't eat maltodextrin why would it matter? I think this would save a step and keep the bugs ever-busy until the all maltodextrin was gone. Plus anytime you're going in, you risk introducing oxygen for acetobater, right?

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Old 01-02-2013, 03:57 PM   #14
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Originally Posted by ChiefHophead View Post
Right, that is my mistake. Otherwise all the maltose from my malt would be useless.

That should have read:

If yeast can't eat maltodextrin why would it matter? I think this would save a step and keep the bugs ever-busy until the all maltodextrin was gone. Plus anytime you're going in, you risk introducing oxygen for acetobater, right?
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..
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Old 01-02-2013, 05:50 PM   #15
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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.
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Old 03-17-2014, 10:02 PM   #16
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Cool Beans. So adding Maltodextrin late in fermentation works. No longer do I need to worry about whether or not I mashed high enough for those non-fermentables to be present!

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Old 12-03-2014, 05:42 PM   #17
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Cool Beans. So adding Maltodextrin late in fermentation works. No longer do I need to worry about whether or not I mashed high enough for those non-fermentables to be present!

I wouldn't rely on maltodextrin by solely. Best practice would still be to try to extract it from grain. The maltodextrine thing should be used as a fall back and fail-safe IMO.
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