Date: 1992-02-26 07:58:00 GMT
In TNCJOHB, Papazain again just slightly mentions malto-dextrin. In the
latest batch that me and my brew partner brewed we wanted to use some, but we
forgot to add it to the boil. So when we racked it to the secondary, we added
a little water, sugar and malto-dextrin. Is(was) this a silly idea? We just
couldn't stand to see the extra space in the carboy, so we figured cup of
sugar, 1/4 cup of malto-dextrin, water and boil and don't worry.
This brin gs up the point of how much malto-dextrin to use and when.
Anybody with experience of malto-dextrin(I figure why even use it, brew part-
ner said, If you got it use it.) and its advantages/disadvantages would be help-
ful. We'll keep you posted on the results of our experience.
eisen@Kopf.HQ.Ileaf.COM(Carl West) wrote a while back:
What causes a hop plant to set blossoms? Is it :
The length of the vine?
Well Carl, it's the TAO(pronounced Dow) that causes hops to bloom! :)
The TAO is nowhere to be found.
Yet it nourishes and completes all things.
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