Maltodextrin priming

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Hi,

I have read in Home Brewing af Graham Wheeler that is is possible to prime
an ale with a combination of maltodextrin and dextrose. Now my bottles have
been stored in three weeks og I hav just tasted it and they taste very
strange. A bit like a combination og sweet and sour. The taste was good
before I bottled them.

Can it have something to do with the maltodextrin?

Best regards

Henrik Skak Pedersen.



Re: Maltodextrin priming

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have



Re: Maltodextrin priming

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have

not sure if the strange taste is caused by the maltodextrin or not but I
cannot understand why you would prime with it as it isn't highly fermentable
like dextrose or glucose. My understanding of bottle priming is that the
added sugar is purely for carbonation and has nothing to do with taste or
the body of the beer. IMHO in future I'd go with glucose ie table sugar for
priming



Re: Maltodextrin priming

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Perhaps you mean, "glucose (dextrose) OR table sugar (sucrose)"

Alternatively, use more malt.

cheers
Ross.
--
Ross McKay, WebAware Pty Ltd
"Since when were you so generously inarticulate?" - Elvis Costello


Re: Maltodextrin priming

wrote:
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prime
fermentable
for

sorry I do, but still why use maltodextrose?
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Re: Maltodextrin priming

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Personally I wouldn't. Maltodextrine is supposed to be good for giving beer a
good head and nice mouthfeel. I find I get that with a portion of wheat malt in
the boil, or as priming sugar, and the beers taste better.

As to using maltodextrine for priming, sounds like a bad idea to me. As you
said, not as fermentable, so it's kind of missing the point of priming (i.e.
carbonation), isn't it?

cheers,
Ross.
--
Ross McKay, WebAware Pty Ltd
"Since when were you so generously inarticulate?" - Elvis Costello


Re: Maltodextrin priming

wrote:
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beer a

It is very useful for this

I find I get that with a portion of wheat malt in
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you
(i.e.
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not wrong there



Re: Maltodextrin priming

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have

Yep.  I am pretty sure he was referring to malt extract and not
maltodextrin.  Maltodextrin will not ferment (or will ferment very little
depending upon the yeast I supose).  The whole point of bottle priming is to
cause fermentation and to increase carbonation.

Tom Veldhouse



Re: Maltodextrin priming
I would only consider using maltodextrine "at bottling" under very specific
conditions:
1) I let the beer ferment way too long in the primary or
2) As an after-thought, figured I might need more body or
3) Ran the beer thru a tight micron filter (in which case I better be adding
hop oils, too)


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prime
to



Re: Maltodextrin priming
RJ can you tell me why concideration no. 1

Kasper
Denmark

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specific
adding
good
little
is



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