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Old 05-02-2011, 05:36 AM   #1
nanofreak
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Mar 2010
Atlanta
Posts: 408
Liked 7 Times on 7 Posts



My brewing went excellent. I had an extract of the B3 Stout from morebeer.com. The brewing went well, I love how they package the malt extract. I strained out the hops with my new strainer from the LHBS and it in the fermenter and in temp control in record cooling time.

THEN

I turned around and saw my viles of yeast on the counter.

No big deal, cracked the lid and pitched them.


THEN


I turn around and see my maltodextrin.

So I boiled it, cooled it, and dumped it in.

Would you have handled these mistakes the same way? Obviously you would have with the yeast, but the malto?

~nf

 
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Old 05-02-2011, 12:41 PM   #2

Sounds right to me, Nano. I think maltodextrin is like lactose, in that you can add it at about any point in the process. You boiled it, and that's about all you need to do.

Congrats on the good brew day!

 
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Old 05-02-2011, 01:22 PM   #3
nanofreak
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Mar 2010
Atlanta
Posts: 408
Liked 7 Times on 7 Posts


I figured as much. I also figured all the yeast in there would mix it in well enough that I didnt chance putting anything in there to mix it at all.

 
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