Originally Posted by Homebrew4Scott
Brewed this up on Sunday, substituted the maltodextrin with brown sugar....looking forward to this in a few weeks
Uhm maltodextrin is an unfermentable sugar, whereas brown sugar is a fermentable sugar. You cannot substitute brown sugar for it and achieve the same results, because the brown sugar will ferment, resulting in a higher ABV% and a drier beer than if you had used maltodextrin.
If your fermentation is finished, and you have access to a fridge, I would suggest cold crashing your beer for a few days to encourage flocculation.