Lactose or Maltodextrin?

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

ladybrewer

Member
Joined
Aug 11, 2010
Messages
24
Reaction score
0
Location
Pittsburgh, PA
What is the difference between lactose and maltodextrin? Which is better to use for a creamy beer? Can I use both? Is it better to add them during the boil as well as at bottling, or just at bottling?
 
I add lactose to a cream stout, it makes it sweeter (its a less-fermentable sugar) and adds body, which is probably what you mean by creamier. I add the lactose to the boil with ten minutes or so to go, but either method is acceptable.

What are you going to make, LB?
 
Back
Top