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Old 01-11-2009, 04:32 PM   #11
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Maltodextrin is about 12% fermentable (according to Austin Homebrew and somewhere else that I'm too lazy to look up and cite right now), so you may see just a little action when you add it, but the other 88% goes to adding body to your brew.

As mentioned above, lactose is typically used to sweeten beer, and will work fine unless you're lactose intolerant.

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Old 01-11-2009, 09:02 PM   #12
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Quote:
Originally Posted by icu812 View Post
I think maltodextrin is fermentable. I recently added it to a recipe that did not include it. OG was a lot higher than the original recipe.
If you add any powder or liquid to a batch of beer it will raise the gravity. If it is fermentable that extra gravity will dissapear. If it is not fermentable the gravity will stay there at the end.

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