captaineriv
Well-Known Member
I got higher than expected attenuation with my IPA and it is tasting dryer than I would have liked.
Since maltodextrin is supposedly unfermentable, is there any harm in boiling some (maybe 4-6 oz.) along with the priming sugar and adding it at bottling to add a little body to the final product?
Thanks
captaineriv
Since maltodextrin is supposedly unfermentable, is there any harm in boiling some (maybe 4-6 oz.) along with the priming sugar and adding it at bottling to add a little body to the final product?
Thanks
captaineriv