Adding Maltodextrin to Priming?
My last two batches of beer have turned out fine except for a nonexistent head retention. This third batch is a Rogue Hazelnut Brown extract + specialty recipe, and I really want a decent, lasting head on it.
My LBS said I could experiment with adding maltodextrin to my priming sugar when boiling and preparing to bottle.
Has anyone else tried this yet? Will this work?
Planning - Dark-fruit Rye Wine, Cherry Brown Ale, Session Citrus IPA, SweetStone Pale Ale [MagicHat #9 clone]
Bottled - Experimental Gruit, SweetStone Pale Ale [Magic Hat #9 clone], Touch of Strange Graff (Brandon O's)
Deceased - Halzelnut Honey Brown, Orange Honey Heffe, Caramel Cream Ale