im just wondering...instead of using dextrose in my beer whilst its fermentating, can i use maltodextrin and then use dextrin as the sugar additive when bottling?...i should i do it the other way around.....whats the diff between maltodextrin and dextrin?...cos i can get both from work for free and wondering if i should make use of it in my beer?
Maltodextrin
- Thread starter jamieh
- Start date
Help Support Australia & New Zealand Homebrewing Forum:
Munut
Well-Known Member
- Joined
- 29/4/09
- Messages
- 122
- Reaction score
- 3
Maltodextrtrin is some times knowen as corn syrup, it's mostly not fermentable and is tastless. Its used to add body to your beers.
You can't replace your dextrose with this but if you get it for nothing you can make use of it in your brews along with your dex and other fermentables. Will give them more mouth feel and head retention.
Renegade
Awaiting Exile
- Joined
- 3/5/09
- Messages
- 994
- Reaction score
- 1
Hello Jamie, how's your basic chemistry understanding? Wikipedia's entry is worth a passing look-see.
http://en.wikipedia.org/wiki/Dextrin
For what it's worth, if you want to take your beer-making to another level, you might want to focus on unhopped malt liquid goo, and also LDME (Light Dry Malt Extract), and customise your brew with some interesting hops. Maltodextrine serves a purpose only in very small quantities. Dextrose does serve a purpose, but it's generally going to add 'kick' (ie more alchohol) without any other substance in the pint-glass. The 'body' of the beer suffers if you depend too much on Dex.
MALT (in any raw form) is the key.
And balance.
http://en.wikipedia.org/wiki/Dextrin
For what it's worth, if you want to take your beer-making to another level, you might want to focus on unhopped malt liquid goo, and also LDME (Light Dry Malt Extract), and customise your brew with some interesting hops. Maltodextrine serves a purpose only in very small quantities. Dextrose does serve a purpose, but it's generally going to add 'kick' (ie more alchohol) without any other substance in the pint-glass. The 'body' of the beer suffers if you depend too much on Dex.
MALT (in any raw form) is the key.
And balance.
manticle
Standing up for the Aussie Bottler
No. As renegade suggested maltodextrin will aid body and head retention but will do next to nothing for abv.
Dextrose on the other hand will contribute to abv but will do nothing for body or head retention (and will in fact dry it out and make it thinner0.
Try using a combinatation of dex, maltodex and malt. As you learn more about what each does, start to tweak them.
