Dextrose Question

[bradmcm]

The maltodextrin available to brewers is usually either 17% or 30% DE (dextrose equivalence). Most stores sell the 17 but check to make sure.
Unless my maths is out (and it usually is) that means instead of using 5g to carb, you would need nearly 30g.
That combined with it's taste, should give you strong enough reasons not to try carbing with it.
But hey, it's your beer, not mine!

 

[Tony]

correct!

From memory i was told that the number on the product type refered to its sugar profile. I have only ever heard of shops using fieldose 30 so it would be 30% fermentable.

dont use it to prime......... just dextrose.

If you have 3kg of Dry malt extract, dont stress. Perfect for adding with dextrose to your brews, using in extract brewing, or for making yeast starters, that by the sound if it, will be enevitable!

The dry malt extract is just the liquid stuff you get in the tin, thats been spray dried as i described before. Same stuff, just add water

cheers

 

[Bribie G]

When I ran a LHBS ("The Brew Place", Maryborough QLD) in 1979 / 80 were very few beer kits - mostly Brigalow and Pom Imports such as Unican so 'recipe' brewing was popular. On the counter was a big honey dispenser of liquid malt extract from Wander, and a similar dispenser of Glucose Syrup which I would assume is the liquid version of 30% maltodextrin. It was quite sweet to taste.

Bring your own tupperware.

Typical recipe was 1.5kg malt extract, 500g glucose syrup, boil for half an hour with 30g Pride of Ringwood Hops and ferment with Edme or Brigalow yeast with a kilo of raw sugar.

Beat the crap out of Brigalow and other kits of the day but we've surely moved on from those days, hey.

Edit: actually would still beat the crap out of Brigalow ... have you ever tried one ?? :icon_vomit:

 

[debineko]

Yeah, I get the picture with using maltodextrin to prime. DON'T.

Although @30g it would sure disappear quickly.

No, I'll make sure to use it in some extract brewing.

But you can also use it for yeast starters? Sounds like another can of worms there.

Thanks all.

 

[Tony]

Oh you have 3kg of malto dextrin............. i thought you said malt extract.

Sorry bout that. i may have led you up the garden path

 

[Jase71]

Sorry bout that. i may have led you up the garden path

.. or down the amber brick road

So it seems that maltodextrin is the retarded cousin of the other "sugars" available. It's established that MD is unfermentable so it's no good for priming. And I gather that MD is probably not preferred when fermenting, if you have dextrose happily being eaten by yeast without any flavour additives - of which one can use extra malt for more efficiency, and a malt flavour additive.

Am I reading this correctly - is maltodextrin the antichrist - I pose the question "MD - What is it good for?"

 

[Tony]

Its good for lollies.............. mainly what its used for.

look on the ingredients list of things in your cupboard i bet you will find it listed.

Uncle tobys roll ups.......... its listed as the first and there for most prominet ingredient only its derived from maize or corn.

Its also in Metamucil :huh:

I say use malt........ how many great german or english beers do you recon use MD?

There is nothing wrong with it as such............ it wont hurt your beer and i dont want to make people think its the antichrist........... its not that bad.

but there are better things to use in your beer...... like malt extract, that are better.

cheers

 

[Jase71]

Its also in Metamucil :huh:

Now you're giving me the shits.. in a good way :lol:

 

[debineko]

Now I get. Not for yeast starters either, maltodextrin that is. Use the other stuff, the LME, which if I had 3kgs of I would be a much happier camper because i keep running out of the stuff.

I'll probably just end up giving MD a second chance, maybe even use it in liberal amounts so that I can experience that fake sweet sickliness for myself and find out firsthand why I shouldn't have used so much of it. Otherwise, 200g here, 250g there and it'll be gone in no time with not an eyelid batted. Or else find a mate who swears by it. No sweat.

 

[Mantis]

Now you're giving me the shits.. in a good way :lol:

Great thread , and about dextrose :lol:
Thanks to this thread and the other one be Jase71 and Tonys replies I know more than I thought I ever would about dextrose, maltodex etc. I also know the mix in the two boxes of Coopers BE I got with the fermenters.

And maltodextrin in metamucil hmm , maybe explains the morning after squirts h34r:

 

[Jase71]

whoa there boy, don't y'all go listening to me... Tony's the one with more teeth into the subject.

 

[travkv]

I agree with the malt and dex comments from Tony, from what i saw and tasted of the sample cerv it lacked body and was a little watery, of course i don't recommend tasting your FG samples but i am following this brew carefully as i want to improve on it. I have drawn off one bottle tonight and put it away for early sampling, the rest of the brew will be stored a month (if i don't run outta beer first).

How did you balance the pallets "ahbeer..."? Didn't it make the brew too bitter?

flattop,

Yet to sample but was under the impression that a 10min hop boil will only affect aroma...will keep you posted though.

 

[QIK86]

When I ran a LHBS ("The Brew Place", Maryborough QLD) in 1979 / 80 were very few beer kits - mostly Brigalow and Pom Imports such as Unican so 'recipe' brewing was popular. On the counter was a big honey dispenser of liquid malt extract from Wander, and a similar dispenser of Glucose Syrup which I would assume is the liquid version of 30% maltodextrin. It was quite sweet to taste.

Bring your own tupperware.

Typical recipe was 1.5kg malt extract, 500g glucose syrup, boil for half an hour with 30g Pride of Ringwood Hops and ferment with Edme or Brigalow yeast with a kilo of raw sugar.

Beat the crap out of Brigalow and other kits of the day but we've surely moved on from those days, hey.

Edit: actually would still beat the crap out of Brigalow ... have you ever tried one ?? :icon_vomit:

Bribie, you most likely served my pop and possibly my dad with their LHBS needs back then! Small world eh? Where was your shop?

 

[AntCoop]

Just a question on liquid glucose.

Is it a liquid form of Maltodextrin or dextrose?...or both?

I can get some of this through where I work along with Coopers ND malt (which says on the coopers site a medium amber.

Liquid malt is 20% water compared to dry malt in weight?

would the water quantity for Glucose be the same?

Any info appeciated.

Cheers Coop :beer:

 

[buttersd70]

The short answer is, for all intents and purposes, is glucose is basically a liquid form of dextrose. And yes, the water content is (roughly) the same, 20%.

 

[Bribie G]

Bribie, you most likely served my pop and possibly my dad with their LHBS needs back then! Small world eh? Where was your shop?

Ellena Street, a couple of doors down from the old 4MB radio station and opposite a takeaway & Richers depot. Went for a loop through Maryborough a couple of years ago when we went whale watching at H.Bay and all gone, demolished, remodelled whatever :huh: . City is looking terriffic however, the council and developers have finally woken up to some of the most authentic and historical streetscapes in Australia.

 

[buttersd70]

Showing your age, Bribie lad.