Last Activity:11-07-2015 2:49 PM
Likes Given: 6
3 Likes on 3 Posts
Posted in thread: Back Sweetening on 09-22-2015 at 02:13 AM
I tried one last night after one week of bottle conditioning. I think that it had the effect I
was looking for, it certainly didn't hurt the final product. I could've used more..maybe..? The
Posted in thread: Back Sweetening on 09-14-2015 at 06:47 PM
Unless you want your beer to taste 'diet', I wouldn't use any of those fake sugars. I used
stevia to back sweeten a cider and it tastes diet - and I don't like diet.As always, YM (and
tastes) MV.I did...
Posted in thread: Back Sweetening on 09-14-2015 at 04:15 PM
I bottled yesterday using amber DME for priming sugar. Sample taste did seem to reflect some of
what I was after. I think I could've even used more Carmel malt but we will see how it
Posted in thread: smaller batch, 3.5 gallon bucket suggestions on 09-09-2015 at 04:39 AM
I had some fun last winter by doing a 3-3.5 gal batch in a 5 gal fermenter. Started off with a
BB Imperial Blonde Ale kit & added:12 oz honey1# Amber DME1# 2 row pale malt1# Special roast
Posted in thread: Back Sweetening on 09-09-2015 at 04:23 AM
Well, I did it. Steeped 1# each of Briess crystal 20L & 60L (finely milled) in 3 quarts of
water @150 for 30 min. in muslin grain bag. I sat the grains (in bag) in a colander atop the
kettle & Sparged...
Posted in thread: Back Sweetening on 09-08-2015 at 12:25 AM
After doing some research, I'm going to try Munich (60L) steeped.Well, from what Briess says
about their munich it sounded like what I was after. After more research I'm leaning toward
plain crystal 6...
Posted in thread: Back Sweetening on 09-07-2015 at 11:14 PM
You could try adding a nonfermentable sugar like xylitol or even stevia. The cider folks do it
often, so check out that part of the forum. And I would do it to taste, so you don't overdo
it.I've seen ...
Posted in thread: Back Sweetening on 09-07-2015 at 09:36 PM
After doing some research, I'm going to try Munich (60L) steeped.
Posted in thread: Back Sweetening on 09-07-2015 at 06:24 PM
It will ferment dry, most probably. Your plan my work with less fermentables, steep speciality
malts rather.Thanks, I'll look into that! I did use crystal malt but dried the beer out just a
Posted in thread: Back Sweetening on 09-07-2015 at 05:35 PM
Hello,I have an IPA that has finished too dry. I have an idea that doesn't seem to have been
part of a prior discussion.Has anyone ever tried boiling 1-2# of Amber DME in a small volume of
water & add...