I'm wondering if any one with experience with using Maltodextrin can fill me in on:
1. How you use it: Add to boil? Secondary? At Bottling?
2. What are general ratios/amounts for 5 gallon batches?
I've got a Stout in 2ndary that is a bit dry. I'd like to have the option at the time of bottling to add some sweetness back to the beer, but being a noob, I haven't had experience with this yet.
Since Maltodextrin is slightly fermentable, would that be a liability to add it at bottling (ie bottle bombs)?
Any experience you have with using Maltodextrin - please share..
1. How you use it: Add to boil? Secondary? At Bottling?
2. What are general ratios/amounts for 5 gallon batches?
I've got a Stout in 2ndary that is a bit dry. I'd like to have the option at the time of bottling to add some sweetness back to the beer, but being a noob, I haven't had experience with this yet.
Since Maltodextrin is slightly fermentable, would that be a liability to add it at bottling (ie bottle bombs)?
Any experience you have with using Maltodextrin - please share..