Brewing Master

Question:

      I saw a sugar-substitute in the store yesterday that was composed of malto-dextrin and sacchrin(3.5%). Is malto-dextrin fermentable?  I seem to remeber it wasn’t but can’t check that statement due to loaning out my brewing books.

The malto(se) is quickly fermentable, the dextrin slowly, and the saccharin (Where have you gone, Dave Line?) not at all. Some people add MD (without saccharin) to their extract brews for added body from the slowly fermenting dextrins. Some British homebrew texts also suggest using MD as a long-distance priming sugar for beers that are to be cask-conditioned. Saccharin has been recommended for use in priming sweet stouts and other beers where you want a noticeable sweetness to come through. (I wouldn’t touch the stuff myself, but…) One important factor is how much maltose and how much dextrin the product contains. Also keep in mind that a pound of what you saw at the store would contain, let’s see, about 15 gm (1/2 oz) of saccharin. Yummy. Some homebrew suppliers sell 100% dextrin powder. My supplier has a saccharin-free MD mix for $1.60/lb. ——

Response:

Hi all,    I saw a sugar-substitute in the store yesterday that was composed of malto-dextrin and sacchrin(3.5%). Is malto-dextrin fermentable?  I seem to remeber it wasn’t but can’t check that statement due to loaning out my brewing books. Thanks In Advance, BrewWard

Malto-Dextrin can NOT be fermented by beer yeast.  Its use provides foam stability, body, and residual sweetness to the beer.  Saccharine is also not fermentable.   He who has never failed somewhere, that man can not be great. -Herman Melville (1850)

Response:

Hi all,         I saw a sugar-substitute in the store yesterday that was composed of malto-dextrin and sacchrin(3.5%). Is malto-dextrin fermentable?  I seem to remeber it wasn’t but can’t check that statement due to loaning out my brewing books. Thanks In Advance, BrewWard

Response: