Sugars

[blouic]

What the difference in adding dextrose or maltodextrin in a batch of home brew?
What impact would using one vs the other in the bottling process?

 

[Yooper]

What the difference in adding dextrose or maltodextrin in a batch of home brew?
What impact would using one vs the other in the bottling process?

Dextrose (corn sugar) would be fermented by the yeast, carbonating the beer.

Maltodextrine is a "thickener" used in things like puddings. It gives body to the beer, as it is mostly non-fermentable.

As an aside, we use a little maltodextrine in our root beer recipe. One time, my son used too much in his batch, and he had plastic bottles of root beer jell-o!

 

[blouic]

Thanx for the info.
Actually, is there a difference between the ferment ability of dextrose or sucrose?

 

[Yooper]

Thanx for the info.
Actually, is there a difference between the ferment ability of dextrose or sucrose?

Not much- but if you use sucrose instead, you use a tiny bit less. If you normally would use 5 ounces (by weight) of dextrose, you'd use 4.8 ounces of table sugar.
It's a small enough difference to be insignificant for priming a 5 gallon batch.

 

[duboman]

There are always differences in fermentability of sugars as they can be made up of different things. Dextrose is a very simple sugar whereas sucrose, while simple is a refined sugar that has other elements in it.

https://www.homebrewtalk.com/f39/table-sugar-vs-corn-235164/