sparkyaber

Recipes 

I have a chocolate stout that I just added cocoa to and I think it is to bitter (from the cocoa) what is a way to add some sweetness to this beer without it fermenting into more alcohol? lactose? Maltodexrin? I found those in Palmer's book. Oh, I am out of the primary and have been in the secondary for 36 hours.
How am I to procceed?
Thanks

Orfy

Recipes 

Lactose could help. Maltodexrin is more for body and mouthfeel.

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GET THE GOBLIN
Have a beer on me.

Jolly McStanson

Recipes 

Each time you have a glass of the stout, add a little sugar to the beer like you would for a cup of coffee.

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Ingredients waiting to be brewed: nothing
Primary:
Kegged: half of something from last Spring
Kegged: half of something from last Spring
Kegged: half of something from last Spring

Danny_P

Recipes 

I fear my milk chocolate stout has the same problem, but I already have added lactose. Maybe another pound in the secondary?

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Primary: empty
Secondary 1~empty
Secondary 2~empty
Secondary 3~empty

It's a sad day.

BarleyWater

Recipes 

3/4 - 1lb of lactose at bottling/kegging should do the trick.

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Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA

www.franconiabrewing.com

Danny_P

Recipes 

Thanks, I'll do that.

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Primary: empty
Secondary 1~empty
Secondary 2~empty
Secondary 3~empty

It's a sad day.

sparkyaber

Recipes 

Excellent, now where do I get it from? HBS?
How 'bout something like splenda??? It is not sugar right????
Now my train may be back on track.

homebrewer_99

Recipes 

Yes, at the HBS...

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HB Bill