I have been shadowed by the brewday blues. As I was pouring my 2 gallons of boiled water for an extract batch into my carboy the heat made the glass expand and that caused the bottom to pop off. I realise what I did wrong. I didnt have my coffee before brewing!!! Whenever I dont have coffee before I do something I F*ck it up. But I have a plastic bucket stored away somewhere so I'm boiling more water now.
On a side note, any time that Ive used malto dextrin its been in high gravity spiced beers. I'm wondering how it 8 oz would effect an IPA. say 8 pounds LME, 8 oz. caramel 40L and 1 oz nugget 13%, 2 oz. cascade5% and 1 oz goldings4% and a pack of Notty OG is 1.065 without malto dextrin and 1.069 with it. How much sweeter do you think this will get? I havent really played around with the stuff.
EDIT: I guess theres not really a sweetness scale but what I want to know is how will this benefit me with an IPA? will it throw the sweetness balance out of whack enough to notice a difference?
On a side note, any time that Ive used malto dextrin its been in high gravity spiced beers. I'm wondering how it 8 oz would effect an IPA. say 8 pounds LME, 8 oz. caramel 40L and 1 oz nugget 13%, 2 oz. cascade5% and 1 oz goldings4% and a pack of Notty OG is 1.065 without malto dextrin and 1.069 with it. How much sweeter do you think this will get? I havent really played around with the stuff.
EDIT: I guess theres not really a sweetness scale but what I want to know is how will this benefit me with an IPA? will it throw the sweetness balance out of whack enough to notice a difference?