Maltodextrin addition - Page 2 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Maltodextrin addition

Reply
 
Thread Tools
Old 08-31-2011, 10:07 PM   #11
unionrdr
Heavyweight homebrewing author
HBT_LIFETIMESUPPORTER.png
 
unionrdr's Avatar
Recipes 
 
Feb 2011
Sheffield, Ohio
Posts: 38,923
Liked 3677 Times on 3160 Posts


Maltodextrin is a "long chain" sugar molecule,& our lil yeasties can't break them down through fermentation.
__________________
NEW books on amazon/Kindle! Check it out now...
Home Brewing- https://www.amazon.com/dp/B00PBAP6JO
Distopian Sci-Fi- https://www.amazon.com/dp/B00NTA0L6G
New! John Henry- https://www.amazon.com/dp/B01GBV3UXU

 
Reply With Quote
Old 08-31-2011, 11:29 PM   #12
HomebrewMTB
Recipes 
 
Feb 2008
Raleigh, NC
Posts: 408
Liked 11 Times on 11 Posts


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.

 
Reply With Quote
Old 09-01-2011, 12:30 AM   #13
beerloaf
HBT_SUPPORTER.png
 
beerloaf's Avatar
Recipes 
 
Feb 2011
Boise, Idaho
Posts: 619
Liked 18 Times on 18 Posts


I only use it in my stouts to give them a full "thicker" body.

beerloaf
__________________
A 2006 study found that the average American walks about 900 miles a year.

Another recent study found that Americans drink an average of 22 gallons of beer a year.

That means, on average, Americans get about 41 miles per gallon.

Not bad.

 
Reply With Quote
Reply
Thread Tools



Forum Jump