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Old 09-30-2008, 04:17 PM   #1
brewNdrink
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Hi,

So I'm wondering how much of this non-fermentable sugar should be used for a stout or lager to give it more body/head retention? I did a simple Coopers stout and added 1 cup of maltodextrin. Is this too much? Also wondering if anyone has used this to add more body to a lager style beer. Would 1 cup be too much?

Also, I'm presuming that this will sweeten the brew as well?

Thanks.
Tony.
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Old 09-30-2008, 04:24 PM   #2
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I don't think MD is sweet at all- it makes the beer "thick". My son made some root beer, and used too much maltodextrine, and ended up with root beer jello.
I can't remember how much he used, but I would use up to 8 ounces in a beer that really needed the body. I think that a cup would be ok.

I can't imagine adding it to a lager or anything like that, though. You can get body in those beers by the grains you use, including some dextrine malt.
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Old 09-30-2008, 04:27 PM   #3
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Beer jello... you may be on to something. Yooper, yer a GENIUS!!!

 
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Old 09-30-2008, 04:30 PM   #4
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Quote:
Originally Posted by ChshreCat View Post
Beer jello... you may be on to something. Yooper, yer a GENIUS!!!
Trust me, it's worse than it even sounds. Open a bottle and pour- glub, glub. The funny thing is he's always used that recipe, with about 2 TBSP MD or something like that, and it never happened before. He hasn't used it since, and the root beer is just as good!

I know that it works to provide some body in beers lacking it. I'm just paranoid about it now, so I'd be careful in using it. If it was a style that really needed body and the body was just too light, I could see using it.
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Old 09-30-2008, 05:14 PM   #5
brewNdrink
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Quote:
Originally Posted by YooperBrew View Post
I don't think MD is sweet at all- it makes the beer "thick". My son made some root beer, and used too much maltodextrine, and ended up with root beer jello.
I can't remember how much he used, but I would use up to 8 ounces in a beer that really needed the body. I think that a cup would be ok.

I can't imagine adding it to a lager or anything like that, though. You can get body in those beers by the grains you use, including some dextrine malt.
lol! I hope I don't end up with a Jello stout! I'm going to tap it today via the tap-a-draft and the nitro cartridges and see how it turns out!

Just a side note if anyone can give some light to this... how does Guinness get a white head instead of brown? Lactose I`m guessing.


Tony.
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Old 09-30-2008, 05:45 PM   #6
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Quote:
Originally Posted by brewNdrink View Post
Just a side note if anyone can give some light to this... how does Guinness get a white head instead of brown? Lactose I`m guessing.
Tony.
I'm pretty sure its just the nitrogen. Guiness is a dry stout, so they don't back sweeten it with lactose.

 
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Old 09-30-2008, 05:49 PM   #7
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Note that using a nitro cartridge won't be enough to give you a nitro pour.

 
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Old 09-30-2008, 11:19 PM   #8
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I used 4 ounces in a recipe recently and no beer jello so I know that much is okay.
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Old 10-01-2008, 01:53 AM   #9
brewNdrink
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Quote:
Originally Posted by ChshreCat View Post
Note that using a nitro cartridge won't be enough to give you a nitro pour.
I tried the tap-a-draft nitro. Nice thick head! Not quite the same as a professional set-up, but better than just CO2. I guess nitro taps have a higher PSI? Tap-a-draft is regulated to 15 PSI.

Note: No white head on the stout, even with the nitro. But it seems 1 cup of maltodextrin did the job for mouthfeel for the Coopers stout kit @ 20L, + 1.5lbs dark malt extract.


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Old 10-01-2008, 02:06 AM   #10
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I used 8oz in my recent stout and it came out just fine. It doesn't seem to change the flavor of the finished product, as Yooper said. As an experiment I stirred a heaping teaspoon into a glass of a friend's stout. It definitely gave the beer more body and better mouthfeel but the flavor wasn't noticeably changed.

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