RJ can you tell me why concideration no. 1

Kasper
Denmark

"RJ <aka Greenbaum>" <Greenbaum_laidoff@home.com> skrev i en meddelelse
news:4ZudnbJX-JOCYbaiU-KYgw@metrocast.net...[color=blue]
> I would only consider using maltodextrine "at bottling" under very[/color]
specific[color=blue]
> conditions:
> 1) I let the beer ferment way too long in the primary or
> 2) As an after-thought, figured I might need more body or
> 3) Ran the beer thru a tight micron filter (in which case I better be[/color]
adding[color=blue]
> hop oils, too)
>
>
> "Thomas T. Veldhouse" <veldy71@yahoo.com> wrote in message
> news:3f27e436$0$168$a1866201@newsreader.visi.com...[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]
> prime[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[/color][/color][/color]
good[color=blue][color=green][color=darkred]
> > > before I bottled them.
> > >
> > > Can it have something to do with the maltodextrin?
> > >[/color]
> >
> > Yep. I am pretty sure he was referring to malt extract and not
> > maltodextrin. Maltodextrin will not ferment (or will ferment very[/color][/color]
little[color=blue][color=green]
> > depending upon the yeast I supose). The whole point of bottle priming[/color][/color]
is[color=blue]
> to[color=green]
> > cause fermentation and to increase carbonation.
> >
> > Tom Veldhouse
> >
> >[/color]
>
>[/color]