Recent content by hungrygrad

If you ever want to try something a little different from the usual, this carne adovada recipe is pretty great with beef: http://userealbutter.com/2007/10/28/carne-adovada-recipe/ I made it work with a brisket once. Instead of putting the marinated meat into the oven, though, I put it in my...

Beertails. Cocktails, but with beer. We had Grog Nog, a beertail, at our wedding. It was made with homebrewed brown ale. People really liked it. Our ale wasn't super sweet, but it was definitely malt-forward with hints of fruity flavors from the yeast and a little smoke from some smoked...

Ok. I just checked the yeast strain that I used: http://www.whitelabs.com/beer/strains_wlp775.html It looks like if I add more fermentables, I'll end up with something intensely boozy. Followup question; if I do add fermentables and end up with something intensely boozy, is this necessarily...

For the love of all that is holy, please share how this went.

So, it seems like most of the backsweetening threads are about stopping fermentation. My question is can you add a sweetener (honey, brown sugar, maple syrup, etc.) to your primary, continuing to add it until the yeast produces enough alcohol to shut down? Theoretically, shouldn't I then be...