MaltoDextrin to amp up my sour???

[TipsySaint]

So i made a sour red ale last august and the bugs are a bit sluggish at this point. I was wondering three things:

1. can i add maltodextrin at this point to help the little buggers out?
2. if i can, how much should i add?
3. can i just dump it in or should i treat it more like priming sugar?

*note i used rosilare and i'll be letting it set for at least another 8-10 months....

 

[Hello]

Is maltodextrin actually fermentable?

 

[TipsySaint]

maltodextrin is not fermentable by yeast but a variety of organisms found in the souring blend can use the starch and convert it.

 

[microbusbrewery]

Is maltodextrin actually fermentable?

Not so much by sacc strains but some bugs and brett can ferment it. My understanding is brett will even feast on cellulose in barrels after they've consumed more easily digest able sugars.

To the OP, I've never tried adding maltodextrine later on. What makes you think you need to add it? For example, is the tartness level lower than you expected? Seem to have stalled? What was your process? The only issue I've ever had with Roeselare is it seems like the sacc strain tends to die off a little early, so if the packet isn't real fresh it can be slow to start.

 

[dantheman13]

Yeah, you can add maltodextrin any time you want. I would boil it with a small amount of water. 4-6 ounces would be a good amount. Brett will indeed break it down, but it will need some time to do so (6-9 months in my experience).

As far as what this will do, I am not sure. If you didn't have some higher chain sugars or starches in the original wort, then you might get some new flavors from the Brett as it breaks down the maltodextrin. However, my guess is that more age would do a better job of improving the beer.

 

[sweetcell]

i would give the brew a full year before going crazy with additions.

if you only added Roeselare, you might consider adding some dregs from sour beers. Roeselare on its own can be a bit wimpy in the first generation. get some strong souring bugs, like from Jolly Pumpkin or Cascade, and add those. they will help contribute some stronger sourness.

 

[TipsySaint]

More age is in the cards but it's a bit thin and the pelicile is just some small floating clumps of white, so i thought maybe they could use a bit more food as we come into the warmer months....

Sweetcell I do have some jolly pumpkin that i could add in, and if you know where i can get cascade on the east coast i'd love to know!

 

[TipsySaint]

microbusbrewery the fermentation is going as expected but 18 months is a long time i was concerned that the food supply might need a bit more in order to get that nice happy funk.

 

[dantheman13]

The thinness is to be expected. The pellicle isn't anything to be concerned about though, as long as you are doing a good job of keep air out (in my experience a pellicle doesn't always form to protect the beer, and this can lead to problems if too much air gets in).

To get around thinness for my sours, I like to blend with a younger beer that has some oats or rye. I've also blended with younger beer that has some maltodextrin, and have yet to have a gushing problem (the amount of maltodextrin is very small, 4-6 ounces).

 

[sweetcell]

More age is in the cards but it's a bit thin and the pelicile is just some small floating clumps of white, so i thought maybe they could use a bit more food as we come into the warmer months....

Sweetcell I do have some jolly pumpkin that i could add in, and if you know where i can get cascade on the east coast i'd love to know!

don't worry about the pellicle, there is little to no relationship between presence/thickness of a pellicle and sourness. you can make a very sour beer with zero pellicle.

Jolly Pumpkin dregs are pretty powerful. chill the bottle for several days to get everything to drop out, drink 90% of the beer (after pouring slowly) and throw the last 10% in. guaranteed sour kick!

i don't know where to find Cascade around here, i've gotten mine through trades with PNW'ers...

 

[MileHighBrewer]

Cascade used to send beer directly, something about Oregon laws that allow direct shipment to customers. Shipping can be a bit pricey, making total cost per bottle upwards of 30-40$....but that's what 3F and loons, besides tiny basic line bottles, end up costing and frankly I'd rather have cascade. Crooked Stave bugs are also fairly aggressive.

 

[TipsySaint]

jolly pumpkin bottle dregs added