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Old 07-19-2011, 02:16 PM   #11
stromam
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Hey, if it has worked for others, go for it! Just be careful like me mentioned, that if the bottles have too much pressure before you try to pasteurize them, they can explode.

Since you have already been using simple sugars you can continue to. You might be able to add some subtle differences by using some DME or honey, just look up a carbonation calculator to figure out how much of each to use (they are not a 1:1 replacement for priming sugar).

Hope it turns out well, be sure to let us know!

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Old 07-20-2011, 07:24 AM   #12
aexe
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Great! Now I have to decide which to do...

So, assuming that fermenting to completion will leave me a dry ginger beer, if I prime with honey or DME, assuming their lower fermentability, will that help add back some sweetness? This opposed to priming with cane sugar which would ferment out fully right?

THANK YOU for all your time and advice!

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Old 07-21-2011, 03:58 PM   #13
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Kind of, sort of. The small amounts of any of the aforementioned sugars will likely have very little to no effect on the 'level of sweetness' of the finished beer.

They may have a slight (very slight) effect on the flavor profiles present. If you have ever had mead then you know how slight it is. With mead you will use about 15 lbs of honey in a 5 lbs batch, and once it ferments out there isn't much honey taste left, so a few ounces probably will not have much effect.

You could add a completely unfermentable sugar to get some "sweetness" or "mouthfeel" added back, something like lactose or maltodextrine. The problem with using lactose is if you want to give it to people you have to let them know in case they are intolerant. Maltodextrine will add more mouthfeel or body then it will true sweetness, but some might perceive it as sweetness.

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Bulk Aging: League of Nations Imperial IPA (keg)
Bottle Aging: Banana wine, JAO Mead, Bohemian Pilsner
Drinking (bottles): Strom's Belgian Wit, Halfawiesen, Amarillo IPA
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Old 07-21-2011, 04:02 PM   #14
stromam
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I know that adds yet another thing to think about, but the way I look at it, just pick one, if you are wrong you will know it and next time you can do something different.

Who knows, even if you don't like it you may have friends that do. I have made a couple batches of beer that I considered failures, but my friends loved. I have also made a couple batches that were outright failures and I couldn't pay people to drink, but I learned from my mistakes and the next batch gets even better.

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Bulk Aging: League of Nations Imperial IPA (keg)
Bottle Aging: Banana wine, JAO Mead, Bohemian Pilsner
Drinking (bottles): Strom's Belgian Wit, Halfawiesen, Amarillo IPA
Drinking (keg): Corney Cream Ale

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