Using Dextrin as a fermentable sugar?

[njstaticuser]

I have read on this site that there are various forms of dextrin (not dextrose) designed for beer can be used. I was wondering if I can use yellow or brown dextrins instead? Can anybody tell me the difference between dextrin and dextrin malt? Thank you!

 

[unionrdr]

Maltodextrin is a sweetener used in beer to give it more mouth feel. It also can lend a cream ale sort of quality. But it's only 5% fermentable. That's why it lends mouth feel.

 

[njstaticuser]

ok but I think yellow and brown dextrin is not maltodextrin or I can be mistaken?

 

[unionrdr]

Here's a link to the wiki page about all colors of dextrins; http://en.wikipedia.org/wiki/Dextrin
So in a word,no.

 

[njstaticuser]

Alright well it was worth a shot. So to make it absolutely clear, yellow and brown dextrins cannot be used as a fermentable sugaar?

 

[unionrdr]

Non of them can. But the white maltodextrin can be used to increase mouth feel.

 

[daksin]

No, they cannot. Dextrins, as a class, are long-chain sugars which are not able to be broken down by brewer's yeast.

 

[unionrdr]

That's why the white one is used for mouth feel,& I think some head retention. Maltodextrin only ferments a maximum of 5%.

 

[njstaticuser]

ooo ok thank you very much!