Maltodextrin priming

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

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

sorry I do, but still why use maltodextrose?

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

It is very useful for this

I find I get that with a portion of wheat malt in

not wrong there

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

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)

RJ can you tell me why concideration no. 1

Kasper Denmark

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