When and how should I add Maltodextrin

I am brewing an imperial stout this weekend and I am planning to use 8oz of maltodextrin for 5 gallon batch.

A friend of mine had a kit last time which had a maltodextrin in it but with no instructions. Also, after googling it I didn't find a clear answer (brewers were using it during differently).

I was wondering, when should it be added? In the middle of the boil? Near or after the flame out? Should I just pour the powder in to the kettle or should I mix it with 2 cups of water like corn corn sugar before boiling?

Topic additives homebrew

Category Mac

1
answered at

Maltodextrin dissolves easily enough that the powder can be added directly to the boil. Beginning, middle, and end are all perfectly acceptable times for the addition. However...

I prefer to add unfermentable adjuncts (maltodextrin, lactose) at the same time as the priming sugar, just before I bottle the beer. Boil the maltodextrin in enough water to cover it (2-3 cups per pound) for a couple minutes to sanitize.

I prefer to wait because: 1. You may not need the maltodextrin. Waiting till bottling allows you to taste the fermented beer and decide if it needs the extra "chewiness" that maltodextrine provides. 2. Fewer dissolved solids at the beginning of the fermentation (ie lower starting gravity) is less stressful for the yeast, which gives a healthier fermentation and better tasting beer.

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