Originally Posted by SexPanther13
So I tasted my chestnut beer when I took the hydrometer reading today. The FG was was 1.000 so I knew before I tasted it that it was going to be dry, but WOW was it dry! lol. So I think I'm going to mix in 8oz of Maltodextrin powder when I go to prime it, and hope it conditions up in the bottle. Any other ideas on what I should do to save my 6%ABV Super Dry Gluten Free beer?
Also it was pretty cloudy still, would it be too late and the wrong temp to pitch some pectinase? I can't clear it up with gelatin because I'm a vegetarian.
Concentrated Irish moss powder works well.
Malto will add body and a certain amount of sweetness with out blowing bottles.. Must have had a really good high alcohol tolerant yeast.
Do you bottle carbonate? I add 1 level teasp. corn sugar to each bottle rather than batch mix.
I've had beers that were really cloudy but after a couple of weeks they settle out really good. Since there are no glutens that bind the foam, I often add a a head retainer.