FredTheNuke
Well-Known Member
I apologize if this is a repeat question (it was sort of answered when I searched but not completely).
Do folks add Maltodextrin to the Secondary about 2 months in after the saccharomyces cerevisiae is done and dormant/dead to give the Brett more food? In a perfect world a turbid or high temp mash would provide plenty of Brett food from unconverted starches. But as I understand adding Maltodextrin would perform the same function of giving the Brett more food to produce lacto. Or am I just nutz?
If anyone adds Maltodextrin routinely what is your method of discretely piercing the pellicle? Pre-mixing it with water would be possible but not preferred. Or do folks just add it during the boil or just after and achieve the same results?
Do folks add Maltodextrin to the Secondary about 2 months in after the saccharomyces cerevisiae is done and dormant/dead to give the Brett more food? In a perfect world a turbid or high temp mash would provide plenty of Brett food from unconverted starches. But as I understand adding Maltodextrin would perform the same function of giving the Brett more food to produce lacto. Or am I just nutz?
If anyone adds Maltodextrin routinely what is your method of discretely piercing the pellicle? Pre-mixing it with water would be possible but not preferred. Or do folks just add it during the boil or just after and achieve the same results?