What else can sweeten besides lactose?

ratm4484 · 02-18-2007, 01:51 AM

Is there anything else that can sweeten, but is nonfermentable? Thanks

**Yuri_Rage** · 02-18-2007, 01:52 AM

Maltodextrin or "Body Bru" will work, also.

butler1850 · 02-20-2007, 02:05 PM

Splenda, if you don't mind artificial sweeteners.

**Orfy** · 02-20-2007, 02:07 PM

Maltodextrin will add some risidual sweetness but is mainly a "body Builder"

And as the others said. If your mashing you can mash at an higher temperatureto get a less fermentable wort.

Does honey work?

**the_bird** · 02-20-2007, 02:10 PM

Quote:

Originally Posted by orfy

Maltodextrin will add some risidual sweetness but is mainly a "body Builder"

And as the others said. If your mashing you can mash at an higher temperatureto get a less fermentable wort.

Does honey work?

No more sweet, or malty, though - just less fermentable, just more body.

Honey ferments out so completely that I don't think it'll add much sweetness, if any.

**Orfy** · 02-20-2007, 02:15 PM

Quote:

Originally Posted by the_bird

No more sweet, or malty, though - just less fermentable, just more body.

Honey ferments out so completely that I don't think it'll add much sweetness, if any.

Cheers. Like sugar then but with body. I was puzzled before I did my first brew when I read sugar makes a beer less sweet and dryer.

**the_bird** · 02-20-2007, 02:17 PM

Let me clarify; the first response it to mash temp (just more body, no more sugar).

Honey acts mostly like plain sugar, with some residual flavor but I don't think any real sweetness.

**Orfy** · 02-20-2007, 02:23 PM

Maybe I'm seeing malty as sweetness.
The body comes from unfermentable sugars.

**the_bird** · 02-20-2007, 02:26 PM

The sugars that give the body are dextrines, which are generally perceived as without flavor or sweetness. Maybe a miniscule amount a la maltodextrine additions. In any case, not as effective as lactose, so I would go that route unless there's a lactose intolerance issue to deal with.

CBBaron · 02-26-2007, 06:48 PM

Quote:

Originally Posted by orfy

Maybe I'm seeing malty as sweetness.
The body comes from unfermentable sugars.

There are alot of different sugar compounds, some yeast can ferment others they can't. Some taste sweet others don't.
The sugars in honey are very fermentable and so are converted to alcohol by the yeast leaving no sweetness. Lactose, the sugar in milk, is not easily fermented but is still perceived by your tongue as sweet. Maltodextrin is not fermentable but does not taste sweet.
Craig