homebrewandbeer.com

thanks to paulsteele for his advice on my first post, i have another issue regarding contradictory advice from different sources. As i become more confident i am looking for ways to improve my beers, and everyone seems to talk about "kettling" or stove top boiling. So far my favourite brew has been Morgan's Blue mountain Lager made with my local brew shop's "Ultra Brew", which i am told is 500g's light dry malt, 250g's dextrose and 250g's dry corn syrup. i am now trying saflager yeast and fermenting at 12 degrees, different finishing and bittering hops, and i would like to try stove top boiling to see what improvements i can make. According to the Morgan's instructions, i don't want to add the kit to the boil untill after the boiled ingredients have cooled to below 70 degrees, to avoid losing the hop aroma. My home brew shop fella also says i don't want to boil brewing sugars that cointain dry corn syrup as this can cause chill haze or something? But i have never heard this from anywhere else! And can anyone tell me is dry corn syrup and maltodextrin the same thing or not!

Please someone? i'm going out now but i wanna put another batch on tomorrow and would like some advice on this issue before i start again. i'll check for answers before i start.

I think malto dextrin is the same as dry corn syrup for us homebrewers.
See this link: http://santostrading.com.au/articles/maltodextrin.html

You should be fine to boil your "ultrabrew" for about 10 to 15 minutes, and to add the Morgans kit when you turn off the heat.

Forget about chill haze. It is not an issue for what you are doing. Morgan's will already have gone through that process when they brewed your kit.

It might be an issue for AG brewers, but even lots of those using the "no chill method" seem to have no problems with chill haze.

Relax, enjoy the process, and enjoy your beer. Should turn out fine. particularly given you plan to ferment at a good low temperature.