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Old 08-12-2010, 02:53 AM   #1
ladybrewer
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Aug 2010
Pittsburgh, PA
Posts: 21


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?


 
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Old 08-12-2010, 01:12 PM   #2
Blackgaurd_Brewing
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Feb 2010
lakewood, Co
Posts: 123

http://brewwiki.com/index.php/Body

Lactose if you want it sweeter.

Maltodextrine if you only want body.

 
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Old 08-13-2010, 07:41 PM   #3
ladybrewer
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Aug 2010
Pittsburgh, PA
Posts: 21

Can I use both? Is it better to add them during the boil as well as at bottling, or just at bottling?

 
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Old 08-13-2010, 08:02 PM   #4

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?

 
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Old 08-13-2010, 08:27 PM   #5
ladybrewer
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Aug 2010
Pittsburgh, PA
Posts: 21

I'm inventing my own Butterbeer recipe.

 
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Old 08-13-2010, 09:57 PM   #6

Hogwarts and Harry Potter? Sounds interesting, although I can't say I'm a fan of butterscotch.

 
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