Are they basically the same? Reason I ask is I am thinking of doing a recipe that calls for a half pound of Dextrin malt and I have a half pound of Carapils on hand. Looking at MoreBeer, they seem to be interchangable, but wanted to see what the experts say. Also, I have not vacuum sealed my left over grains, but simply folded the bag they came in and used a clip to hold the bag closed. Would this affect the grain in any way? If the grain goes stale, then I will toss it and start from new. I only have about 6 ounces of 20l and 40l, and the carapils, so it is not a huge loss.
Yes, they are the same. If not ground they should last for up to a couple of years if stored in cool, dry conditions. Once milled they will go bad faster, but should still be good for months. I use zip-top bags for all my small amounts of specialty malts, but you and I both live in a place with low humidity and generally cool conditions. When I first started brewing I added 8 oz of Carapils to every 5 gallon batch. At some point I stopped doing that and I haven’t noticed any problems as a result.
Yeah I can’t remember the last time I used it because I never felt like I got much out of it. At best used in a large amount it has kind of a crystal 10 effect on a beer. If looking for mouthfeel basically any of the other options are better.
Thanks for the info guys. I am looking at a recipe that uses it, and since I have it, seems a good reason to throw it in there. Once done, I will explore whether I will need it going forward.
I used to feel this way but I now disagree. It’s just another tool in your toolbox. It works well at providing mouthfeel and head retention, especially for lower ABV beers, that you can’t get with mash temp alone. It provides beta-glucans and under modified proteins that you won’t get from basemalt or other cara malts.
Exactly. I stopped using it for years because that was the trendy thing to do. Then one day I thought “wh at was it I saw in it?” and used a bit in an IPA. I felt like it added some flavor maybe a bit of body. Lately I tried a little in a German pils and feels like it added a depth of flavor.
Because homebrewers were taught that you could adjust these parameters with mash temps. Maltsters usually know more about malt than homebrewers (or pro brewers) do.
Ron Pattinson’s blog this morning is about an advert he found from 1898 in a trade publication describing the use of malto-dexitrin describing it’s best use as giving beer “fullness and adding stability”.
Reactions to my unpopular opinions don’t bother me any more like they used to. And thank heavens because I’m pretty full of 'em. No worries. I still want to drink a beer or three with each and every one of you. Cheers all.
Many would argue the point.