Beer needs body

[3cargarbrew]

Anyone ever tried adding maltodextrine to add body to a finished beer?

Have an ipa that finished about 1P too dry. My fault for loosing control of the ferment. Great hop aroma, nice bite, too thin...

Was thinking of adding about 1#/bbl to the finished beer via slurry and circulate it through the ports in the unitank.

Thoughts? Should I just call it a brute and move on?


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[blonberg]

If it tastes alright, I'd call it a brute and call it a day. No reason to muck about if it is sellable.

[ctbrewdad]

I haven't used maltodextrin commercially, but I used it for a homebrew batch about a year ago for a NEIPA that was also too thin. It did not bulk it up the way i hoped and wished I had just left it alone. Other thoughts would be to keep the carbonation low or add some fruit puree or something?

[3cargarbrew]

Left it as is and it is selling just fine as a session IPA.


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