ScoutMan
Well-Known Member
Doing my first 10gal AG today, and wound up missing my mash temps (154*) by about 3*(151*). It's a batch of BM's October Fast. Is it worth throwing a little maltodextrin in the brew pot to make up for lost body, or should I just roll with it. I have my temps down pat on 5 Gal batches, but the extra grain must have absorbed more heat than I figured. I'm thinking of adding 8 oz of Maltodextrin on top of the 1lb of Cara-Pils already in the mash. BTW, I was going to use US56/S05 yeast as I am currently out of S04