When do I add maltodextrin? I think i missed the boat...
 

So i thought that maltodextrin was some type of bottling / conditioning sugar. Looks like i was wrong. When was I supposed to add it? During the boil?

I didn't add it, and I guess was supposed to. Should i add it to the secondary now??? Is there any way to fix this one? Or am I better off to just let it be and see what happens?

The beer is a CA Steam lager and has been in primary for 1.5 weeks.

Thanks again

No - I'm talking about adding maltodextrin. I thought it was conditioning sugar, but I THINK it isn't. I do not believe that it is fermentable.

The recipe called for it. Can I add it now to the secondary to fix the problem or am I screwed?

Don't bother now. It adds a bit of flavor and body but nothing else. The beer might not be quite what you're looking for and a tad thinner but it will fine. Relax, don't worry, yada, yada.

EDIT: Yes, it goes in for the boil.

Thanks shecky

MD is a non-fermentable sugar that adds body & mouthfeel. As such, you can add it any time up to & including bottling.

Yeah, what David said...;)

I'd boil it in a pint of water, cool, dump it in the secondary, and rack on top of it.

Correct me if I am wrong, but it is slightly fermentable and can be used any time.

"Malto dextrin is approximately 12% fermentable. It is used to increase body and creaminess, and also to add mouthfeel. It may be added during the boil or at bottling time".

http://www.austinhomebrew.com/product_info.php?products_id=430

Yeah, that is why I'd add it to secondary, just to keep the priming sugar calculation a little simpler (though it wouldn't be that complicated).

It's not fermentable enough to throw off your priming sugar calculations. I usually add some to the priming sugar if the beer is too thin.