Maltodextrin Question

[VaNewbieWRB]

I brewed a 1 gallon extract Stout. Chocolate Covered Cherry. I just racked it into secondary with the cocoa nibs. Its going to be thin on body I can already tell. It tastes great so far. How much maltodextrin should I use when I bottle it? And whats the best method to introduce it at the bottling phase? I will use another sugar for carbonation. Thanks for the help

 

[brew_darrymore]

I've used maltodextrin in a stout twice. I used 4oz in a 5 gallon batch and next time I'll double that. I added the maltodextrin to a cup of boiling water along with the corn sugar I used for carbonation.

 

[VaNewbieWRB]

I've used maltodextrin in a stout twice. I used 4oz in a 5 gallon batch and next time I'll double that. I added the maltodextrin to a cup of boiling water along with the corn sugar I used for carbonation.

Thank you for the info!