Adding Dextrin during fermentation

[BryggAnton]

Hi folks! I'm 1 week in to the fermentation on my big extract stout. And now i wounder if i can add some dextrin directly in to my fermentation vessel, or is it too late? I'm planning on kegging it in 2-3weeks from now.

 

[VikeMan]

Do you mean dextrose (i.e. corn sugar)? Maltodextrin?

If the former, yes, you could add it and the yeast will ferment it.

If the latter, I would recommend dissolving it in a small amount of hot non-chlorinated water, let it cool, then add. I'm not sure how well it would dissolve in beer at fermentation temperatures otherwise.

 

[BryggAnton]

Do you mean dextrose (i.e. corn sugar)? Maltodextrin?

If the former, yes, you could add it and the yeast will ferment it.

If the latter, I would recommend dissolving it in a small amount of hot non-chlorinated water, let it cool, then add. I'm not sure how well it would dissolve in beer at fermentation temperatures otherwise.

Thanks man! Yes i mean the maltodextrin. What I'm trying to accomplish is to get a thicker mouthfeel.

 

[Bobby_M]

You can wait until its fully carbed in the keg. Evaluate mouthfeel and if its thin, add it.