Priming With Maltodextrin? (Diastatic yeast)

[HopefulBrewing]

I recently brewed a no boil farmhouse ale with homegrown wet hops using Jovaru. Recipe Link It just finished primary fermentation and it needs to be carbonated. I just ran out of CO2 and haven't had time to pick up new CO2. I have both DME and Maltodextrin on hand. The beer turned out to be slightly lower in gravity than planned (1.004 vs 1.008). I am considering carbing with a mixture of maltodextrin and DME. My thinking is that the maltodextrin will add back a little bit of the body while still being convertible because Jovaru is Diastatic. Maybe my thinking is wrong because it is diastatic the yeast will convert it and I will lose any potential body anyways.
Anyone out there have experience with priming with Maltodextrin with a Diastatic yeast? Bad idea?

 

[hotbeer]

Well I'd think maltodextrin would still be slower and maybe not as complete a carbonation regardless of whether your yeast is diastatic and can chew on it.

I think all yeast love the simple fermentable sugars regardless of being diastatic. However I'm not the best qualified to answer this.

Put your maltodextrin in your bidons when out cycling.

 

[Calder]

Add the malto prior to carbing, so you know what you are working with. I suspect you will not get any conversion of the malto ............ but I really don't know.