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My first attempt was on a lager I thought was thin and so I added medium Dme, repitched with belgian yeast and fed sugar syrup making it around 10% albeit again on the thin side due to the sugar. So on tasting at the end of primary fermentation I chose to add maltodextrin with the priming sugar...

I am aware of differences of opinion but my op wasn't about that really. It's no problem, thanks.

Just don't use it, a few of us do. No worries.

I have to say there's a few ingredients I want to play with xanthan gum being one and more traditional ingredients such as carapils amongst other grains.

Well don't use It, I wasn't questioning if it works or not when I posted this because it does for me have quite a difference, we must have different sensory mouthfeels. Most powdery disolvable added to water have an affect on the original viscosity I find, simple sugar does however this ferments...

But I use it and it works, why not try using some and see for yourself, that's what I did then you may form your own opinion of conflicting theories.

Hey we're British!!!!! Bull, should someone with a mild form of this pass it on, yes give it me but surely the higher people of the country already know this. Obviously the strategy is, save money but pledge billions nobody will need.

They would have more control strategically passing on the the virus throughout the country in stages, hospital staff and key people first before it goes out of control by doing nothing strategies.

A sceptical thought only but With a global over population thats been aired recently on TV its a bit of a coincidence this focuses on the elderly or inferm people, I wonder how much governments will save in the longer term with pensions and care. Its almost a designer cull. But then that could...

I suppose you can just buy yeast once the just grow your own after forever much like a good sourdough but I just can't be arsed. Each to there own.

So according to this, we must add 1200g per 23ltr to be detectable by viscosity,!! Well all I can say is put that much in yours but I would recommend against that much.

Well when you add it too your own you may see for yourself because you could use too much, I can only refer to my own use.

I suppose it's more useful for the kit brewing as apposed to all grain but it is useful.

It depends what your making, I did a strong belgian type that I thought could have stood 450g to 500g more like a barley wine really. You wouldn't want much in a lager if any but a stout would benefit, like I said you can adjust gradually at bottling time I suppose.

All I can say is that it works great for me and head retention takes a bit of conditioning anyway, although I may try steeping some carapils also with next batch I do.

Prince farqua seems to have escaped any connection I see.

Ha, I couldn't make enough to look at that long, I've a job to leave stuff over a month!! I know the answer is make loads but then I need a grands worth of bottles. Terry I've only got 2ltr of the stuff I made just before Christmas!! I can't see that getting past the weekend. I'm **** at saving...

Oh my got!!! I won't be doing there kits if it takes that long to be good.

No, that's pretty much what it does. Head retention takes time either way though. You still must condition your beers.

Sorry I've had to edit my original post because the packs I used where only 250g but even that amount gives a noticeable change for the better. The effects are instant so you can adjust in bottling bucket anyway. I will use this in any brews I want a fuller mouthfeel in future.