Maltodextrin? or Some other Non-fermentable Sugar

[WJShaw]

Anyone have a lead on buying Maltodextrin or some other Non-Fermentable Sugar in Fredericton?


Thanks!

[fakr]

Maybe noble grage has some lactose?  Great in a sweet stout.

[WJShaw]

Thanks! I'll try that.

[Chris Craig]

What do you need maltodextrine for?  Can you just use Carafoam?  It's a dextrine malt.

[Richard]

Yeah I was gonna mention - Maltodextrin isn't sweet, it's for body. Use in excess it will actually start to gel.

Go with lactose if you need sweetness.

[WJShaw]

Thanks Guys! Going with the lactose

[fakr]

just an fyi, 2 pounds of lactose in 18 gallons of stout was pretty much perfect for sweetness. any more would have been too much for my liking.  I had read 1lb per 5gal, but that would be way too much imho

[WJShaw]

My plan is to put in a Apricot Ale to raise the sweetness just slightly.

The advice is appreciated.

[Chris Craig]

I'd probably just mash higher instead of using lactose...

[fakr]

yeah, higher mash temp would be a good idea too if you're looking for a maltier sweetness.  if you want to dry out the beer for a higher alcohol % then maybe go with a bit of lactose for sweetness.

Many ways to skin the cat!

[fakr]

I should add that lactose won't necessarily add any particular flavor, but it will smooth out the mouth feel...somewhat like a milkshake smoothness....might not be exactly what you're looking for.

I've only used it in stout...and it fits really well.

[Richard]

Yet another suggestion: C120 - the richer fruit flavours would work well with the peach, and the majority of caramel is non-fermentable, especially at the higher end.

I think it's likely a "sweeter" option than Lactose/MD.

[Chris Craig]

Why is it that I can't read fakr's posts without doing hearing his voice in my head? :grin:

[fakr]

lol!  read this post with my voice combined with a duck dynasty accent...that would be pretty cool.

[brew]

Happy happy happy...