First I'll start by saying my HB shop doesn't offer advice unless you brew in their house with their process. I use them to buy malt only. And I buy the brew kits at a wine shop, who ask ME questions on how to use the kit. Google (and this site) have been helpful.
I've been brewing with coopers kits and other brands and was under the false impression that brewing sugar was just dextrose. It's actually 20% maltodextrin. Brew enhancers have a greater percent of maltodextrin.
Point is, I was making cans with just a kilo of dextrose, and it was thin. I was told at some point to add half a kilo of dextrose and the half LME, and it was better.
Then later someone else told me that was wrong and to just replace the dextrose with LME, and I had my first good beer. And this week I discover maltodextrin...
So here's my long winded question: If I replace all the dextrose on a kit with LME, do I need the malto-dextrin? Or will the non fermentable part of the LME provide more body anyways?
Or can I use it with dextrose in varying quantities to replace LME (if I want a less malty tasting beer?)
I discovered where to buy it and today I added it when bottling a can kit that previously used half a kilo of dextrose, and half a kilo of LME. I added 4 Oz, and I'm sure it'll be ok, but next time I'll use just LME, and I want to know if I should add some Maltodextrin.
Thanks
I've been brewing with coopers kits and other brands and was under the false impression that brewing sugar was just dextrose. It's actually 20% maltodextrin. Brew enhancers have a greater percent of maltodextrin.
Point is, I was making cans with just a kilo of dextrose, and it was thin. I was told at some point to add half a kilo of dextrose and the half LME, and it was better.
Then later someone else told me that was wrong and to just replace the dextrose with LME, and I had my first good beer. And this week I discover maltodextrin...
So here's my long winded question: If I replace all the dextrose on a kit with LME, do I need the malto-dextrin? Or will the non fermentable part of the LME provide more body anyways?
Or can I use it with dextrose in varying quantities to replace LME (if I want a less malty tasting beer?)
I discovered where to buy it and today I added it when bottling a can kit that previously used half a kilo of dextrose, and half a kilo of LME. I added 4 Oz, and I'm sure it'll be ok, but next time I'll use just LME, and I want to know if I should add some Maltodextrin.
Thanks