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Old 08-19-2012, 04:21 PM   #11
DrHop
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Apr 2012
Berkeley, CA
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Quote:
Originally Posted by undyingpirate
Awesome, thanks for the advice guys. I think I'm going to go with edmansters advice and make a maltodextrin syrup and add it when I transfer to secondary. I'm sure it will turn out to be a very drinkable beer after I do this. And I'm sorry for the confusion, but I didn't mean I wanted to add body, I meant I want more sweetness.
Maltodextrin is going to add body and not much sweetness... You might want to reconsider.

 
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Old 08-19-2012, 04:58 PM   #12
SpeedYellow
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Nov 2007
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Quote:
Originally Posted by DrHop

Maltodextrin is going to add body and not much sweetness... You might want to reconsider.
+1. That's always been my understanding of maltodextrine too. Malto for body, lactose for sweetness.

 
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Old 08-20-2012, 02:54 AM   #13
undyingpirate
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Jun 2010
yorba linda, ca
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Ok, so then lactose will be the best way to go for sweetness and maltodextrine for body. Man, I wish I had more knowledge about this type of thing, I'm starting to doubt whether or not I even know what it needs. It has a pretty good mouthfeel, so I'm pretty sure the body is good, but it is definitely lacking in sweetness. I wish I had a really knowledgeable person that could taste it and tell me what it needs. Normally I have no problem with RDWHAHB, but this is my biggest beer and most important to date, and I just want it to be perfect.

 
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Old 08-20-2012, 03:22 AM   #14
DrHop
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Apr 2012
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You could also just let it age a little. As the bitterness fades it might seem sweeter.

 
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Old 08-20-2012, 04:36 PM   #15
kingwood-kid
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Jul 2008
houston
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Small samples of just about anything taste better when they're sweeter, but the sweetness gets cloying, sticky and gross in a 12oz sample.

 
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