I had finished bottling a batch of stout the other day and realised as I was cleaning up that I had primed with maltidextrin instead of dextrose. Is this going to stuff up my wonderfully tasting stout?
I think you will end up with a slightly thicker/fuller stout, that is not as Gassy as it would normally be. You know this might end up with Co2 levels similar to guinness. Giving you a more smoother finish. you might have to leave the bottles a bit longer but I think they will be fine.
let us know how it turns out, you might start a new trend.