Boiling beer after secondary

[Labradork]

Folks,

I have a 7 1/2 gallon batch of dark ale in secondary that finished way too thin. I would like to add some maltodextrine and some lactose to it to give it a bit more body and sweetness. In order to make sure that it is sterile, my plan was to boil the lactose and maltodextrin in about a quart of the beer, then add it back to the carboy. My question is, will boiling the beer give it an off flavor which will affect the rest of the batch?

Thanks in advance

 

[Cavpilot2000]

I don't know, and its such an unusual procedure that I doubt many do.
A few Questions:
1. Is the beer carbonated? Bottle or keg? Usually the mouthfeel will change with carbonation.
2. Is the beer just not palatable? Not something you would drink 3 cases of?

If you really want to try your proposed procedure, here's a suggestion:
Take a portion of the beer (1 gal, or 2.5, which would leave you 5) and try what you are proposing. If it works, do that with the rest. If it sucks, drink the rest as-is.

 

[IslandLizard]

You only need to heat them to 160F and keep it there for 30-some seconds to pasteurize. Let cool and add. Instead of beer, you can use water.

Lactose makes it a lot sweeter.
If the beer is done, just dissolve them and add to your bottling bucket, mix and package, or add to your keg.

 

[brandonlovesbeer]

I know many people have told me that they add lactose at bottling. And prep it just like how you prep the priming sugar.
Just mix it with a little water, boil, then throw it in.