Maltodextrine is used largely in low gravity beers, and is a non-fermentable sugar added to the boil (up to 8 ounces in a 5 gallon batch) to add body and mouth-feel to the beer. Maltodextrine does not produce any flavors, and does not add alcohol to your beer.
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No easier way to change the mouth feel of your homebrew (and yes it is a real thing and yes it impacts the way the beer tastes)... Maltodextrine is non-fermentable as stated and advertised and thus adds both a sweetness and more "lush" feel to your finished batch (after) the yeast are fizzled out. My favorite microbrew clone beers really benefit from this addition (there is no replacement for it) so if you are wanting to make a beer than even timid beer drinkers will say "hey, thats pretty good " then do try this addition to your next 5-6 gallon batch. Post brew sweetness "bump" plus a satisfying finish. What more could you want?
I use this in my kits to give the batch more body. I have never had any problem.
I've been playing with true session beers, under 4% ABV. This stuff is an easy way to get body and mouthfeel.
Sometimes my beers over attenuate and are too thin. After moving to the secondary I taste it. I add in two to three ounces and see how that fixes it. If more is needed, I add another ounce. I add between 4 and 8 ounces. Just mix it with beer and then add it back in.
This is a great product that gives no extra taste or flavor but boosts up the body of the beer.