On Wed, 30 Jul 2003 11:48:52 +1000, "dechucka" <dechucka@hotmail.com> wrote:
[color=blue]
>"Ross McKay" <rosko@zeta.NOT.THIS.BIT.org.au> wrote in message
>news:q23eivgg6rrbcikfjdbgg1e60t96imbp3f@4ax.com...[color=green]
>> Perhaps you mean, "glucose (dextrose) OR table sugar (sucrose)"[/color]
>
>sorry I do, but still why use maltodextrose?[/color]

Personally I wouldn't. Maltodextrine is supposed to be good for giving beer a
good head and nice mouthfeel. I find I get that with a portion of wheat malt in
the boil, or as priming sugar, and the beers taste better.

As to using maltodextrine for priming, sounds like a bad idea to me. As you
said, not as fermentable, so it's kind of missing the point of priming (i.e.
carbonation), isn't it?

cheers,
Ross.
--
Ross McKay, WebAware Pty Ltd
"Since when were you so generously inarticulate?" - Elvis Costello