Last days to enter the BrewHardware Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > Should I backsweeten?
LinkBack Thread Tools
Old 07-09-2013, 01:49 PM   #1
Feedback Score: 0 reviews
Join Date: Sep 2010
Location: Greenville, South Carolina
Posts: 389
Liked 12 Times on 11 Posts
Likes Given: 4

Default Should I backsweeten?

Some backstory: I brewed a Barleywine with a friend back in April.

The Grist was:

30lbs Maris Otter
4lbs Melanoidin Malt
2lbs Caramel 40
2lbs Caramel 80
180min boil

13gal boil

After some bad efficiency, we yielded 7.5gal at 1.105 OG and pitched some washed Bruery Duvel yeast.

After 2 installments of pure maple syrup (Bringing the OG up to 1.21), and a month of whiskey barrel aging, our beer is at 12 brix with the refractometer / .998 FG with the hydrometer- 16.5% ABV

It is obviously very hot and dry right now, and we will be bottle conditioning it. Would you backsweeten?

lastsecondapex is offline
Reply With Quote Quick reply to this message
Old 07-09-2013, 09:12 PM   #2
Feedback Score: 0 reviews
Join Date: Nov 2009
Location: Asheville, NC
Posts: 2,824
Liked 44 Times on 38 Posts


I would not. I find the alcohol typically provides more than enough sweetness.

maida7 is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
backsweeten help rocknhardcider Cider Forum 17 05-05-2012 09:37 PM
How much to backsweeten? Skarekrough Cider Forum 2 10-05-2011 03:57 PM
Backsweeten options Bookem15 Cider Forum 6 08-09-2011 03:46 PM
How to backsweeten... Ckarsanac Mead Forum 5 06-16-2011 05:17 AM
simply backsweeten mikem74 Cider Forum 3 10-23-2010 01:41 AM

Newest Threads