"Ross McKay" <rosko@zeta.NOT.THIS.BIT.org.au> wrote in message
news:q23eivgg6rrbcikfjdbgg1e60t96imbp3f@4ax.com...[color=blue]
> On Tue, 29 Jul 2003 16:56:15 +1000, "dechucka" <dechucka@hotmail.com>[/color]
wrote:[color=blue]
>[color=green]
> >
> >"Henrik Skak Pedersen" <hsp@sport.dk> wrote in message
> >news:3f251692$0$76074$edfadb0f@dread11.news.tele.dk...[color=darkred]
> >> Hi,
> >>
> >> I have read in Home Brewing af Graham Wheeler that is is possible to[/color][/color][/color]
prime[color=blue][color=green][color=darkred]
> >> an ale with a combination of maltodextrin and dextrose. Now my bottles[/color]
> >have[color=darkred]
> >> 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[/color][/color]
fermentable[color=blue][color=green]
> >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[/color][/color]
for[color=blue][color=green]
> >priming[/color]
>
> Perhaps you mean, "glucose (dextrose) OR table sugar (sucrose)"[/color]

sorry I do, but still why use maltodextrose?[color=blue]
>
> Alternatively, use more malt.
>
> cheers
> Ross.
> --
> Ross McKay, WebAware Pty Ltd
> "Since when were you so generously inarticulate?" - Elvis Costello
>[/color]