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Old 06-19-2009, 07:08 PM   #1
RBlagojevich
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Default used too much crystal -- beer too sweet. ideas?

This batch (a mutt: a russian imperial stout fermented with a belgian ale strain) is sweeter than I'd like. I'm pretty sure the sweetness is coming from too much crystal malt.

What do you think about adding some brett?


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Old 06-19-2009, 07:20 PM   #2
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do it.




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Old 06-19-2009, 08:20 PM   #3
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imo a beer can't be too sweet for me.. as long as it is high in abv

I have the opposite problem.. my beer is too dry so Im thinking of boiling a pound of laxtose sugar and putting it in the secondary
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Old 06-19-2009, 08:50 PM   #4
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Whats your OG and FG? I guess thats moot if you want to add brett. That will dry it right out. Just be prepared to wait a year.
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Old 06-19-2009, 09:05 PM   #5
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i'm assuming it's still in the fermenter?

it simply might need more time. try warming it to 70-72 and rousing the yeast by gently lifting and swirling the carboy.

I would wait first. then go for the brett if it doesn't eventually get where you want.
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Old 06-19-2009, 09:11 PM   #6
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before you do that what's the recipe? I cant imagine brett in a RIS.
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Old 06-19-2009, 09:23 PM   #7
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why take a chance? add the brett!!!!
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Old 06-20-2009, 04:49 AM   #8
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Quote:
Originally Posted by michelson39 View Post
why take a chance? add the brett!!!!
take a chance at what?!
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Old 06-20-2009, 06:08 AM   #9
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Quote:
Originally Posted by RBlagojevich View Post
This batch (a mutt: a russian imperial stout fermented with a belgian ale strain) is sweeter than I'd like. I'm pretty sure the sweetness is coming from too much crystal malt.
Quote:
Originally Posted by syd138 View Post
I have the opposite problem.. my beer is too dry so Im thinking of boiling a pound of laxtose sugar and putting it in the secondary
Why don't you two get together and blend your beer. It may turn out just right.
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Old 06-20-2009, 07:48 AM   #10
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I've heard oaking can fight some sweetness.
I tried it with my Baltic Porter.
It didn't work


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