Add maltodextrin in the keg?

I have a Bavarian Hefe that has been force carbing in a keg for 2 weeks. I just tried it today and it is incredibly watery. Has anyone tried adding maltodextrin to a carbed keg to get a little more mouthfeel? If so, how much? How long does it take to "take effect"?

 

Boil some water and add 4 oz of Malt dextrin to it. Let it boil for 10 minutes then add to keg Repeat to taste. After a bit of stirring it should work almost immediately.

 

yup. i believe it was 4 oz. I only boiled mine for a minute. Works instantly in the keg. It's amazing. Try 4 oz first, you can always add more.

 

Wow...added the 4 oz and immediately could tell the difference. THANKS MUCH!

 

Cool how that works, huh? There's no reaction that has to take place, you're just adding an ingredient. I've done this five or six times. My only advice would be, after boiling and cooling the maltodextrin, don't shake it around or anything, you don't want to oxidize a solution you're about to add to your finished beer.

Also, if you know how low your beer finished, you can determine how much you need to add. For example, I once had an IPA that finished at 1.005. My target was 1.014. So used promash to determine how much maltodextrin will contribute .008 in 5 gallons, and went from there. Worked like a charm.

 

This will come in VERY handy - and unlike almost everything else in homebrewing, you can actually try the instant results from this addition.