On Tue, 29 Jul 2003 16:56:15 +1000, "dechucka" <dechucka@hotmail.com> wrote:
[color=blue]
>
>"Henrik Skak Pedersen" <hsp@sport.dk> wrote in message
>news:3f251692$0$76074$edfadb0f@dread11.news.tele.dk...[color=green]
>> Hi,
>>
>> I have read in Home Brewing af Graham Wheeler that is is possible to prime
>> an ale with a combination of maltodextrin and dextrose. Now my bottles[/color]
>have[color=green]
>> been stored in three weeks og I hav just tasted it and they taste very
>> strange. A bit like a combination og sweet and sour. The taste was good
>> before I bottled them.
>>
>> Can it have something to do with the maltodextrin?[/color]
>
>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[/color]

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