Murray
Not at all, the guy that started the thread was asking a question or making a comment on the various forms of Maltodextrin on the market, I am not quite sure which, he sort of got slam dunked with how bad Maltodextrin is.
I dont agree that Maltodextrin is all bad; I said so and explained why I think what I do.
I do think we must be aware that not everyone who appears here is a masher the original post was either asking or explaining about Maltodextrin and its DE. To just say Drugs are bad doesnt address the question.
Mashing is great, but it isnt the only form of brewing, I just think it is a better forum when people can ask/comment on issues other than mashing without getting trampled. Hay they might hang around and become mashers if we dont scare them off.
I had intended to comment on DE but got side tracked.
DE is Dextrose Equivalence.
DE 17 is 17% as fermentable as is 1 Kg of Dextrose.
DE 48 is 48 % as fermentable as is 1 Kg of Dextrose so just over half of it remains in your beer as Dextrins that add body and mouthfeel.
So yes the lower the DE the more Maltins remain in the beer, however the only widely available form of Maltodextrin (around here anyway) is Fieldose 30. This is the form supplied by both of the big wholesalers to home brew shops. Would you believe that it is 30% fermentable?
I personally am less than convinced that Maltodextrin is the best way to improve head retention, a little dried (say 100-150g) Wheat Malt works a treat.
MHB
Not at all, the guy that started the thread was asking a question or making a comment on the various forms of Maltodextrin on the market, I am not quite sure which, he sort of got slam dunked with how bad Maltodextrin is.
I dont agree that Maltodextrin is all bad; I said so and explained why I think what I do.
I do think we must be aware that not everyone who appears here is a masher the original post was either asking or explaining about Maltodextrin and its DE. To just say Drugs are bad doesnt address the question.
Mashing is great, but it isnt the only form of brewing, I just think it is a better forum when people can ask/comment on issues other than mashing without getting trampled. Hay they might hang around and become mashers if we dont scare them off.
I had intended to comment on DE but got side tracked.
DE is Dextrose Equivalence.
DE 17 is 17% as fermentable as is 1 Kg of Dextrose.
DE 48 is 48 % as fermentable as is 1 Kg of Dextrose so just over half of it remains in your beer as Dextrins that add body and mouthfeel.
So yes the lower the DE the more Maltins remain in the beer, however the only widely available form of Maltodextrin (around here anyway) is Fieldose 30. This is the form supplied by both of the big wholesalers to home brew shops. Would you believe that it is 30% fermentable?
I personally am less than convinced that Maltodextrin is the best way to improve head retention, a little dried (say 100-150g) Wheat Malt works a treat.
MHB