Question about sugar

[the-earl]

I have bought "Youngs Body Brew" to use instead of using normal sugar when bottling. I'm unsure how much of this stuff to use. When using normal sugar it's 1 and a half tspn per litre. Do I just use 1 a half tspn of this instead or more or less?

Also I am fermenting Coopers Lager at the moment and a bit of foam has escaped through my airlock on the fermenter is this a problem and why has it happened. This is about the 4th time I have brewed using a kit and it has never happened before.

[maxashton]

Young's BodyBrew is MaltoDextrin. Use it as you would normal sugar.
Really, it's intended to be used in your primary fermentation to improve the body and mouthfeel of your beer.

As to the foam escaping the fermenter via airlock, don't worry too much. For safety when this happens, i like to clean the airlock, refill it, and drop a campden tablet in there, but i also know people who just leave it.

[the-earl]

Brilliant. Thanks very much Maxashton.

[maxashton]

I posted too soon, edited above!

[steve_flack]

Young's BodyBrew is MaltoDextrin. Use it as you would normal sugar.

I hope it has more than just maltodextrin in it as maltodextrin is not fermentable and you won't get any carbonation from it. If it's a maltodextrin/sugar blend then you'll need to use more of it to get the same level of carbonation.

When I prime I just use normal table sugar - boiled in water to sterilise.

[maxashton]

It's half and half glucose i think. I just phoned Young's to check, and someone's going to call me back.

[maxashton]

Just got a call from Youngs. It is primarily maltodextrin, intended to be either added to mash or kit in addition to other sugars.

"You can use it for priming, but you'd be much better off using glucose."

[steve_flack]

"You can use it for priming, but you'd be much better off using glucose."

"You can use it for priming but your beer will be as flat as a witch's t*t"

[maxashton]

I love this forum.

[Bru4u]

I use it for priming, I use 120g of light dme and 60g of brewbody, silky smooth beer and lovley small bubbles, I don't like my beer to be like lemonade type carbonation. Give it a try

[steve_flack]

Your carbonation is coming from the DME in that mix. The brewbody is doing nothing for your carbonation.

[Bru4u]

Do you think it adds anything to the beer, I should try a kit without it, the pints are realy super smooth, I boil them well and IC so could that account for the smoothness by breaking down protein or something, cheers Steve

[the-earl]

In the end I used Glucose for the bottling.

I've started a new batch though and used 500g of the BodyBrew and 500g of Glucose. I also added a Brupak Flavapak to the kit. The kit is a Geordie Lager kit. Hopefully it'll be good.
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[Graham]

My data states that malto-dextrin has 35% fermentability, dunno where I got that from though, but this stuff can be made to any sugar spectrum they choose. I would suggests that the dextrin part of it, the 65% remaining, would provide gradual nibbling for the yeast for months, continually providing condition.

Basically it has the opposite ratio to malt or malt extract (62% fermentability).