Topic profile page for Malto.
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Topic "Malto" was discussed 2,078 times on 149 sites in last 3 months
Started 1 month ago (2009-10-15 01:01:00)
by Under_the_Porch_Brewing
have a porter recipe that calls for "1.00 cup Malto-Dextrine". I always thought with cup measurements it would be a liquid but can not find it. Is this Malto Dextrin dry powder. the recipe also calls for 4 oz of lactose would the 2 be very sweet together in the same recipe? Ben
Started 1 month, 3 weeks ago (2009-09-21 08:30:00)
by seriouslifter
who is using this approach? I done dex only before, then switched to WMS, then am doing the malto/dex combo, but i just ran out of malto. should i just use dex only PWO. what are you guys using for PWO? I know you can use whole foods, but i wanted supp powder so i can have it asap after workout and its cheap per serving.
Started 3 days, 11 hours ago (2009-11-11 17:46:00)
by OhioMurb
I've got a chocolate/coffee stout in secondary and it's tasting VERY thin - it was a horrible brew session where I lost half my wort, my manifold became disconnected and worthless and nothing went right. So...I'm tempted to take some maltodextrin, boil it in a little water and then add it to the carboy. I know I'm risking infection, etc., but I want to salvage this not so good tasting ...
Started 1 day, 10 hours ago (2009-11-13 17:54:00)
by jwatkins56550
boiling drives off oxygen, this is why we have to add it back after we chill a batch. If you don't drive off the oxygen when adding additives in a water solution you run the risk of oxidation.
Started 2 days, 2 hours ago (2009-11-13 02:21:00)
by andyt
Don't even mention sheckler please-__-. but like the other day my friend totally got obsessed over p-rod and wont shut up about him. then my other says that she will rape malto if she ever meets him. yeah............ weird
Started 4 days, 8 hours ago (2009-11-10 20:13:00)
by jphansen
I mixed two samples of the new Pre-Contest formula with 80g malto+dex, expecting to share it, but my friend didn't want it, so I still have half of my drink left. Will it still be effective tomorrow? Thanks for any help.
Started 1 week ago (2009-11-08 01:34:00)
by thebamaking
i don't have any software to figure it, so i was wondering if my sg sounded about right. the recipe was... 7 lbs belgian pale malt 110 grams brew-vint 1% alcohol boost (malto-dextrin i think?) 1 oz nugget at 0 min .5 oz hallertau at 30 min .5 oz saaz at 50 min white labs belgian golden ale yeast my question is...my sg read at 1.030 or so, it seemed a little low to me, ...
Started 6 days, 11 hours ago (2009-11-08 17:26:00)
by DragOn133
Quote: Originally Posted by in10city Probably no more than 20 grams. But there is definitely more than 1 gram since maltodextrin is a primarily a polysaccharide and would not be listed along the sugar line which is limited to the mono- and disaccharide content. Good info man, didn't know that! Thanks so much.
Started 2 days, 1 hour ago (2009-11-13 02:50:33)
by melinaxx
che sapore ha? io ho comprato quello di mais così, a scatola chiusa....c'era di orzo, riso e mais. io ho una passione particolare per il mais, quindi l'ho scelto per quello...mi hanno detto che è quello più dolce...comunque il sapore è buonissimo, si puo' anche spalmare sul pane per dire lo zucchero integrale non mi piace per niente
Started 1 week, 1 day ago (2009-11-06 10:43:00)
by giovi78
favoletta ha scritto: giovi78 ha scritto: favoletta ha scritto: OK....CONTROLLATE LE BIMBE. NON HANNO LA FEBBRE. REBBY HA PRESO LA TAHI ALLE 6:45................................... [size=200]CREDO.[/ size] questo è peggio del malto P4ER FORTUNA SE LO E' SCRITTO CHECCO......ORA CONTROLLO per fortuna che c'è checco..... carino...salutamelo tanto!
