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Old 10-27-2010, 05:30 AM   #1
alcibiades's Avatar
Jun 2009
Stafford, Virginia
Posts: 719
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I've added a boiled hop tea to my finished under-hopped beer, in order to balance it out, and it worked awesome.

I wonder if I could similarly adjust sweetness by adding a crystal malt tea (heated to above 180 after steeping to kill bacteria of course).

Has anybody tried this?

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Old 10-27-2010, 01:44 PM   #2
Mar 2010
Posts: 1,241
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I think that it would work, but my suggestion would be to ride the brew out and just add the crystal next time. Unless your beer totally sucks and you have nothing to lose, I wouldn't do anything to it besides drink it.

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Old 10-28-2010, 07:44 PM   #3
Nov 2007
Pittsburgh, Butler
Posts: 2,061
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It may start fermenting again. You'd be better of using lactose.

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Old 11-03-2010, 12:29 AM   #4
ghpeel's Avatar
Jan 2009
Gainesville, FL
Posts: 1,214
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Don't just heat it, get it up to a good rolling boil to totally kill and baddies in the grain. Any malt that can be steeped could theoretically be done as a tea. You could see a small fermentation restart though. Crystal probably has some small amount of fermentable in it.

Kegged: Dunkelweizen
Primary: American Pale Ale

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