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Old 08-31-2011, 10:07 PM   #11
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Maltodextrin is a "long chain" sugar molecule,& our lil yeasties can't break them down through fermentation.


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Old 08-31-2011, 11:29 PM   #12
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There are different grades of maltodextrin so it can be up to 20% fermentable but the kind sold by HBS is probably DE10 which would be only 10% fermentable.
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Old 09-01-2011, 12:30 AM   #13
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I only use it in my stouts to give them a full "thicker" body.

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