I am in need of a little advice. I recently made a pumpkin ale that seems to gave fermented out pretty dry at 1.005. It's an All Grain batch. Is there anyway to add a little body to the beer after fermentation? The guy at Northern Brewer recommended boiling up a half lb of Maltodextrin in water and adding it to the primary. Anybody else here have experience doing this? Did it add any off flavors? More importantly, did it improve the beer?