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Old 07-23-2010, 02:50 AM   #11
Mateo
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Apr 2010
Cooper City, Florida
Posts: 234
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+1 on Hop Tea
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Old 07-23-2010, 03:04 AM   #12
corbomite
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Feb 2010
spanish fort, al
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if it finished too sweet, is it possible you underpitched? If not, I'll jump on the hop tea bandwagon.

 
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Old 07-23-2010, 12:59 PM   #13
Mischief_Brewing
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Jan 2010
Montpelier, VT
Posts: 1,261
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Quote:
Originally Posted by Clayton View Post
I would not worry about it, you are adding more wort and yeast they will use up any oxygen let in , this is done in many styles of beer, lots of belgium beers add candy sugar after the bulk fermetaion is over to start a secondry one, an most fruit beers and lambics add the fruit or more wort after the first fermentation has stoped , and this is true for barly wine and meads and other higravity brews

have you ever tasted a beer that was homebrew and thought yuck oxidation or are you just repeating what you heard
WTF did I write? Damn I was tired yesterday. I have had oxidized homebrew, but that was from a really stupid siphoning mishap..

I guess I was thinking that adding oxygenated wort to finished beer would cause problems, but that's just silly isn't it?

I still stand behind my blending suggestion though. Much easier to get it exactly as you want...

 
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Old 07-23-2010, 02:29 PM   #14
Kahuna
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Oct 2009
RI
Posts: 82
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Here's some non-hop based alternatives:
1) Get some Cocoa Nibs and "dry nib" your stout in secondary. Cocoa Nibs add bitterness and have a nice chocolate flavor that is great in a stout.
2) Make a cold extract of freshly ground coffee beans and add that to the secondary. The bitterness of the coffee will counteract the sweetness of the malt.

 
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Old 07-23-2010, 03:55 PM   #15
CrankyOldLibrarian
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Oct 2007
Jamaica Plain
Posts: 215
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I third or fourth the hop tea. Another idea is to through a couple habaneros in there (deseed them) for about three days. You won't get a spicy taste, but the slight habanero flavor might mix well with the sweetness.

 
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