Hello,
Does anyone have a rule of thumb regarding the addition of maltodextrin to brewery level recipes? I have been playing around with various recipes on the 3.5 barrel and higher level and am concerned with mouthfeel and head retention.
I don't want my future beers to be"chewy" or have a 6" head that lasts for a week after you finish the beer if that makes any sense. I don't believe that I should increase the amount of MD in direct proportion with my recipe amounts.
Can anyone give me some insight on this?
Thaks in advance,
DS
Does anyone have a rule of thumb regarding the addition of maltodextrin to brewery level recipes? I have been playing around with various recipes on the 3.5 barrel and higher level and am concerned with mouthfeel and head retention.
I don't want my future beers to be"chewy" or have a 6" head that lasts for a week after you finish the beer if that makes any sense. I don't believe that I should increase the amount of MD in direct proportion with my recipe amounts.
Can anyone give me some insight on this?
Thaks in advance,
DS
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