Schnitzengiggle

Recipes 

I brewed a Raspberry beer, that turned into a BlackBerry beer because I couldn't find any decent raspberries. Anyhow, I think it fermented a little dry and tart, what would be the best way to sweeten it up a bit?

Lactose at bottling?

And if I do sweeten it, will that affect carbonation or the amount of priming sugar to use?

here is the recipe:

Type: Extract
Batch Size: 5.00 gal
Boil Size: 3.50
Boil Time: 60 min

Amount Item Type % or IBU
6.00 lb Extra Light Dry Extract
0.75 lb Carapils
1.00 oz Liberty [4.00%] (45 min)
0.50 oz Liberty [4.00%] (15 min)
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 10.53 %
1 Pkgs California Ale (White Labs #WLP001) [Starter 1000 ml] Yeast-Ale

Est Original Gravity: 1.058 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.11 %
Bitterness: 21.4 IBU

I added about 3.5 lbs of Blackberries to the secondary, racked ontop and left it for about 12 days. I racked to tertiary this past Sunday and will hopefully bottle this coming Sunday.

I want a higher than normal carb for this brew to help bring out the Balckberry flavor on the tounge.

Any advice?

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flylock_jac

Recipes 

Lactose doesn't ferment .so it would have no effect on the bottling sugar amount.

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