You can add 250gm corn syrup (either powder or liquid) to your brew, this is a unfermentable sugar, and creates a bit more body in the beer, and aids the head retention.
Also carbonation drops are good, they provide a smaller bubble, that sits on top of the brew, and creates a good belgium lace.
Daz
I see you are probably in Australia and things may be called differently over there. In the US, "corn syrup" is 100% fermentable - it is just dextrose, just like "corn sugar" that most of us use for priming, usually with some vanilla and salt added.
In some places "maltodextrin" seems to be called "corn" this or that... so perhaps that is what yours is. Maltodextrin is unfermentable and adds body/mouthfeel or something like that.
So.... in the US, "corn sugar/syrup" is 100% fermentable. Maltodextrin is usually labeled as such here and is not fermentable. Here, it is almost always in white powder form.
So... everyone check your label! :)
CO2 is CO2, no matter what the source. Any priming will give you the fine vbubbles if you give it enough time to fully go into solution.
---------->Denny
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