Carapils WAY superior to maltodextrin?

[rhys333]

Wondering if you have a preference for using one vs the other for improving beer head and mouthfeel. I'm relatively new to homebrewing (partial mash brewer) and used maltodextrin for the first time in my latest batch instead of my usual carapils addition. I won't be using it again.

I like beer with a creamy head, mouthfeel, tiny bubbles and lacing all the way down the glass. Adding a little carapils always seems to work out for me. Maltodextdin is supposed to do the same i'm told, but if my last batch with it is any indication, its nowhere near as good as carapils. Sure, the gravity is higher, but the beer seems sticky somehow. Also, the head is fizzy rather than creamy, with big bubbles almost like a root beer.

I know I'm getting picky, but its the cherry on top for me. Just wondering if other people came to the same conclusion, or if I'm way off base.

 

[agrazela]

Mashed dextrins span a wide range of chain lengths up into 15+ carbons, whereas commercial maltodextrin has very little above about 6 or 7 carbons. I think that's your difference, both in mouthfeel and maintaining foam.

 

[Beernik]

I used to use Carapils for mouthfeel and heading. Now I use 6 - 8oz torrified wheat and I get lacing.

I'm starting to consider using Carapils again for mashing low for more conversion but keeping a normal FG for some sessionable beers (4 - 5%).

 

[CA_Mouse]

I have used maltodextrine twice. I still have .5# of the original 1# and will not use it for anything. I prefer carapils, flaked wheat, oats or barley for better head retention and mouth feel. For my Stouts I use flaked oats, for my porters flaked barley and carapils for most everything else (I'm not a fan of wheat beers but will brew them as that is what people want and use flaked wheat in those).

 

[unionrdr]

I've used both,but in my pb/pm biab beers,I prefer to use a half pound of carapils. I also use super moss in the boil for more clarity & 170F sparge water. I get plenty of head & lacing.

 

[rhys333]

I've used both,but in my pb/pm biab beers,I prefer to use a half pound of carapils. I also use super moss in the boil for more clarity & 170F sparge water. I get plenty of head & lacing.

One positive thing I noticed using maltodextrin instead of carapils is that the beer is crystal clear when chilled. I still prefer carapils though... tastes more authentic to me somehow. I'm having good results with the same amounts/process you describe.