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Old 10-05-2005, 07:29 PM   #11
Walker
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Originally Posted by Clay
Thanks Walker.

I just called them. They will send it out, and I will add it when I bottle.

Thanks Again.

Clay
No problem. I'll send you a bill.

-walker
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Old 10-05-2005, 07:32 PM   #12
Clay
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And, I'll tell ya what I tell em all. Check is in the mail I SWEAR!!!

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No problem. I'll send you a bill.

-walker
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Old 10-05-2005, 07:44 PM   #13
Walker
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hmmm.. i would actually ask the folks at the homebrew place HOW fermentable their malto-dextrin is. I have seen it quoted from different sources as low as 4% and as high as 20%.

The higher the fermentability, the more careful you need to be. You might have to cut down on the priming sugar when you bottle, or you could get some bottles exploding.

Whatever their quoted % is for the fermentability, multiple that by 8 oz (the amount you are adding.) Whatever number this produces is how much less corn sugar you should add when priming the beer for bottling.

EDIT

Austin Homebrew says their MD is 12% fermentable. That means your 8 oz of MD contains (0.12 * 8oz =) 0.96 oz of fermentable sugar.

So, leave out one ounce of corn sugar when you bottle to be safe.

-walker

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Last edited by Walker; 10-05-2005 at 07:56 PM. Reason: comment on excluding corn sugar when priming
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Old 10-06-2005, 12:14 AM   #14
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I would forget about using the MD at this time and save it for another batch.

Many recipes recommend adding 4-8 oz of MD in the boil. I tried that over and over and have since reduced that recommendation down to 1 oz.

I think my brews are much better tasting with a nice body with the lesser amount.

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