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 have
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?

Best regards

Henrik Skak Pedersen.

"Henrik Skak Pedersen" <hsp@sport.dk> wrote in message
news:3f251692$0$76074$edfadb0f@dread11.news.tele.dk...[color=blue]
> 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=blue]
> 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?
>
> Best regards
>
> Henrik Skak Pedersen.
>
>[/color]

"Henrik Skak Pedersen" <hsp@sport.dk> wrote in message
news:3f251692$0$76074$edfadb0f@dread11.news.tele.dk...[color=blue]
> 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=blue]
> 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

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

"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]

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

"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

"Henrik Skak Pedersen" <hsp@sport.dk> wrote in message
news:3f251692$0$76074$edfadb0f@dread11.news.tele.dk...[color=blue]
> 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=blue]
> 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]

Yep. I am pretty sure he was referring to malt extract and not
maltodextrin. Maltodextrin will not ferment (or will ferment very little
depending upon the yeast I supose). The whole point of bottle priming is to
cause fermentation and to increase carbonation.

Tom Veldhouse

I would only consider using maltodextrine "at bottling" under very specific
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 adding
hop oils, too)


"Thomas T. Veldhouse" <veldy71@yahoo.com> wrote in message
news:3f27e436$0$168$a1866201@newsreader.visi.com...[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[/color][/color]
prime[color=blue][color=green]
> > 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]
>
> Yep. I am pretty sure he was referring to malt extract and not
> maltodextrin. Maltodextrin will not ferment (or will ferment very little
> depending upon the yeast I supose). The whole point of bottle priming is[/color]
to[color=blue]
> cause fermentation and to increase carbonation.
>
> Tom Veldhouse
>
>[/color]

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]