theo1069
Well-Known Member
Hey all.... looking for some suggestions.
I brewed a pumpkin ale about 2 weeks ago and took a gravity reading last night. It ended up finishing much lower than I was shooting for (1.002 from 1.060). It's going to get another 2 weeks aging before I keg/bottle it. Anyway, I am going to need to do some damage control and back sweeten to get alittle sweeter beer. What would you all suggest for this style? I was kicking around the idea of lactose, but I dont really want to end up with a milk pumpkin ale. The only thing I have used lactose in is sweet stouts and they taste milky.... Would it do the same for a pumpkin ale? Is that a bad thing?
I was also thinking about killing off the yeast in about 2 weeks with Camden tablets and using brown sugar to sweeten it up.
I have heard that in some beers, splenda can leave some off flavors, so unless someone can convince me otherwise I was going to avoid that route.
What would you do?
I brewed a pumpkin ale about 2 weeks ago and took a gravity reading last night. It ended up finishing much lower than I was shooting for (1.002 from 1.060). It's going to get another 2 weeks aging before I keg/bottle it. Anyway, I am going to need to do some damage control and back sweeten to get alittle sweeter beer. What would you all suggest for this style? I was kicking around the idea of lactose, but I dont really want to end up with a milk pumpkin ale. The only thing I have used lactose in is sweet stouts and they taste milky.... Would it do the same for a pumpkin ale? Is that a bad thing?
I was also thinking about killing off the yeast in about 2 weeks with Camden tablets and using brown sugar to sweeten it up.
I have heard that in some beers, splenda can leave some off flavors, so unless someone can convince me otherwise I was going to avoid that route.
What would you do?