"Ross McKay" <rosko@zeta.NOT.THIS.BIT.org.au> wrote in message
news:spieivsjhbblnlb1h6u7l69159536m19v0@4ax.com...[color=blue]
> On Wed, 30 Jul 2003 11:48:52 +1000, "dechucka" <dechucka@hotmail.com>[/color]
wrote:[color=blue]
>[color=green]
> >"Ross McKay" <rosko@zeta.NOT.THIS.BIT.org.au> wrote in message
> >news:q23eivgg6rrbcikfjdbgg1e60t96imbp3f@4ax.com...[color=darkred]
> >> 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[/color]
beer a[color=blue]
> good head and nice mouthfeel.[/color]

It is very useful for this

I find I get that with a portion of wheat malt in[color=blue]
> 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[/color]
you[color=blue]
> said, not as fermentable, so it's kind of missing the point of priming[/color]
(i.e.[color=blue]
> carbonation), isn't it?[/color]

not wrong there