Maltodextrin, will it dissolve in room temperature beer?

[Silver_Is_Money]

I'm presently fermenting a Bohemian Pilsner, but I used Fermentis W-34/70 yeast instead of a more appropriate liquid yeast like 2001. I also mashed at a relatively low temperature range, which started at 150.4 degrees and ended 1 hour later at 146.8 degrees, leading to high fermentability.

The Wyeast 2001 Urquell strain has an apparent attenuation of about 72-74%, and W-34/70 is listed at 83%. I could have created more dextrins and forced W-34/70 to have lower attenuation by mashing at 156 degrees, but it's too late for that.

If my FG ends up too low and as a consequence my beer tastes too thin and lacks Bohemian Pilsner like mouthfeel, at bottling time can I add some maltodextrin to the bottling bucket along with the priming sugar in order to mitigate this? Will maltodextrin dissolve at say 64 degrees F. (wherein the instructions generally say to add it to the end of the boil)? Will some portion of it ferment and thus lead to the potential for over-carbonation?

 

[TandemTails]

I've added it to room temperature mead before but I did it at yeast pitch so I had a stirring rod attached to a drill to really combine it into the rest of the solution.

If I were in your position I would probably treat it like priming sugar and heat a little water over the stove and add the maltodextrin so it forms a syrup. Add that to the bottling bucket and then rack onto the syrup.

 

[Silver_Is_Money]

I've added it to room temperature mead before but I did it at yeast pitch so I had a stirring rod attached to a drill to really combine it into the rest of the solution.

If I were in your position I would probably treat it like priming sugar and heat a little water over the stove and add the maltodextrin so it forms a syrup. Add that to the bottling bucket and then rack onto the syrup.

This is good advice. I wonder how much water is required to dissolve 8 oz. of maltodextrin.

 

[TandemTails]

I'm not sure. I'd add the maltodextrin to the sauce pan and then add water until it looks like it's enough to dissolve it. I don't see any reason you couldn't also add your priming sugar to this step.