I made a milk stout and it came out pretty good. I wanted to do it again but with some changes. I wanted to a little thicker and have some more body and a guy suggested adding maltodextrin. He said to add to keg but I dont have a kegging system. When should I add it? Boil? Bottling bucket? What differences will I get? Is it fermentable?
Also, I was thinking of adding some chocolate extract to give it a little different flavor. I have seen Terrapin has a chocolate milk stout called Moo-Hoo, I wish I could get it here. I had read about someone adding chocolate extract to the bottling bucket. Has anyone had any experience with this? I had a southern tier chocolat last week that I liked but had a little too much chocolate flavor.