Probably not a good idea to use Splenda for the sheer reason that if it actually did turn into good beer, Budweiser or some other very large brewery likely would have capitalized on this already.
However, Splenda does contain small amounts of maltodextrin, which I believe could be fermentable, but I would imagine your beer would taste very, very bad and the alcohol content would be incredibly low.
I'd error in the side of caution and avoid using it in a batch.
Budweiser isn't a sweet beer.
It makes no sense for budweiser to use artificial sweeteners.
Lindeman's uses them which seems to defeat the argument that "they have no use because commercial breweries don't use them".
Let's look at this another way, Budweiser doesn't use chocolate malt. Does that mean chocolate malt has no use in beer or does that mean chocolate malt may have uses in beers other than Budweiser?
Not really sure where you're going with this...
Just pointing out the logical bankruptcy of your argument that ingredients are only useful if they are used in Budweiser.
Enter your email address to join: