brucegodin
Well-Known Member
I am doing only my second brew with this recipe:
http://ghostfishbrewing.com/ghostfishblog/gfhomebrewing-grapefruit-ipa/
And it calls for maltodextrin.
As far as I can tell most of the maltodextrin at home brew shops is made from corn. I suspect I may have a sensitivity or intolerance to corn so I would prefer to not add something with corn to my GF brew.
Questions -
Does anyone know if maltodextrin is so processed that someone with a corn sensitivity most likely wouldn't react? (I know everyone is different and no one can guarantee how I may react)
Is there another way I can add body in an extract brew without maltodextrin?
Like steeping some oats or raw buckwheat groats or quinoa in the mash?
Or should I just omit it and brew without it?
I can also use tapioca based maltodextrin but I am finding it hard to find and I really want to brew asap like tomorrow if possible.
http://ghostfishbrewing.com/ghostfishblog/gfhomebrewing-grapefruit-ipa/
And it calls for maltodextrin.
As far as I can tell most of the maltodextrin at home brew shops is made from corn. I suspect I may have a sensitivity or intolerance to corn so I would prefer to not add something with corn to my GF brew.
Questions -
Does anyone know if maltodextrin is so processed that someone with a corn sensitivity most likely wouldn't react? (I know everyone is different and no one can guarantee how I may react)
Is there another way I can add body in an extract brew without maltodextrin?
Like steeping some oats or raw buckwheat groats or quinoa in the mash?
Or should I just omit it and brew without it?
I can also use tapioca based maltodextrin but I am finding it hard to find and I really want to brew asap like tomorrow if possible.
