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You're probably correct. I'm not sure but it should be a crime. After weighing the Coopers carbonation drops, they do actually weigh between 3.4-3.6 grams. Are you saying there's a filler used in them? It's just an example of the use of maltodextrin (by a manufacturer of HME kits)...

In this case the purpose isn't necessarily chlorine removal, instead it contributes a scrubbing and bleaching action to the malt and provides antioxidant benefits during the mash.

Might be something different in this list: Adjust your water and target a mash pH between 5.2-5.6. Lower is probably better. Switch malt brands. Stop doing the low O2. Stop fermenting under pressure, ferment at low end of temp range, do a diacetal rest, lager for 2-3 months. Add a campden...

Depends which yeast dominates. An IPA may be appropriate... with the 5.2 pH Stabilizer from the last batch it might turn out a tad salty... 😝

It's a fairly simplistic concept related in previous posts. When using priming sugar to carbonate beer it adds approximately .5% ABV to that beer. The additional alcohol, in theory, thins the beer. Adding maltodextrin to the recipe aids in retaining the mouthfeel that would have been lost by...

Worth a mention is the ability to manually control the unit without being attached to a bluetooth or wifi device. Brewzilla, Grainfather and Braumeister, etc.. all have their apps and "cloud" platforms for recipe and settings sharing, etc... The Anvil doesn't currently have the remote...

I'm not sure where you're headed with this, but I don't know anyone who would even attempt to prime with maltodextrin and have never heard of maltodextrin referred to as a priming sugar. My guess is that the Coopers carbonation drops are 100% corn sugar (dextrose). The average weight of a...

The Grainfather G40 is hands down the winner but it is more expensive than the two you've listed in this thread. The machines are primarily used for single step - mash and boil. In other words, most of the time, people are simply heating their water, doughing in, setting the mash step...

If you have no complaints that's great but you may be able to save some money by simply not using it. At best it will keep your mash from rising above ~5.8 pH and at worst it will add too much sodium to your beer...

The system suffers from several design flaws: https://www.homebrewtalk.com/threads/brewzilla-gen4-discussion-tips-talk.702436/page-5#post-9344414 You can tune the PID:

The 5.2 pH Stabilizer is most likely not helping (or hurting) your mash but it's certainly not performing the function you think it is. It's best to use a brewing water calculator or spreadsheet to determine the necessary water additions to hit your mash pH target. If using tap water get it...

Priming sugar Yup doesn't matter and mouthfeel is the goal. Could be. Most kegs are force carbed but I suppose some prime/krausen their kegs. Did the reddit link make sense?

Are you familiar with the Anvil Fermenter King series?

Interesting. I see it used in various bodybuilding supplements also. When making the Coopers beer kits it's used in at least one of their Brew Enhancers. What's interesting is that when bottling you're adding more sugar thus creating more alcohol and diluting the beer in the bottle...

True, which is why I recommend your MME calculator.

"proton surfeit/deficit" are definitive calculations based on measured data (DI pH / titratable acidity) which is apparently not available from the maltsters. Regression models based on SRM or sets of measurements taken from different malt types/classification simply cannot be accurate in all...

Distilled water is a blank slate. All else being equal, you should have gotten the same result as I got. You do need to fix that such that the default "Not Categorized" is visible "by default". Selecting the Malt Class Crystal - Mash Made Easy predicts 5.01 with distilled. Though this...

Mash Made Easy - Distilled Water - Estimated Mash pH = 5.2 Bru N Water - Distilled Water - Estimated Mash pH = 5.7 You claim to be using tap water with high alkalinity and are getting a really low mash pH estimate. Maybe post your water profile and a screen shot of your Bru N Water 'Grain...

Problem numeral uno is using an SRM/bicarbonate conversion based calculator. Try a proton deficit based calculator. Depending on their water alkalinity it would not be very acidic.

What circumstances would entail the use of maltodextrin in an all grain beer? Is maltodextrin a suitable substitute for dextrin malts like carapils? Any first hand (positive/negative) experiences using maltodextrin in an all grain beer? Any medal winners?