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Old 11-03-2010, 06:23 PM   #1
Apr 2009
Burlington, Vermont
Posts: 10

I'm going to transfer a porter and want a little more sweetness. Is there a way to do that on bottling day without overcarbonating? I plan to use corn sugar to carbonate, just something that will leave the least amount of sediment in the bottle. I know maltodextrin can add mouth feel and body, and lactose can add sweetness, but is there anything else as far as option I could use? Cheers!

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Old 11-03-2010, 07:00 PM   #2

If you want sweetness, adding lactose is your best bet. Just make sure it gets mixed it well when you bottle, and you'll be fine. There's no other options this late in the game that I know of.

There are malts you can use while brewing that will help, but that's not going to help you now.
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

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Old 11-03-2010, 08:21 PM   #3
Dec 2009
Posts: 420
Liked 5 Times on 5 Posts

Your real best bet is "Splenda" from the packets. it's about 99.5% maltodextrin it goes a long way, and doesn't add anything you can tell. The Lactose will taste like lactose sweetness.

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Old 11-03-2010, 10:46 PM   #4
Scut_Monkey's Avatar
Jan 2009
Pittsburgh, Pennsylvania
Posts: 2,656
Liked 14 Times on 14 Posts

My vote is for lactose. It is commonly used for making a "sweet" beer like sweet stout. I don't mind Splenda but I don't think I would find it too appealing in my beer. I would need more info or to try a beer with it before I would go down that road.

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Old 11-04-2010, 11:22 AM   #5
Nov 2007
Pittsburgh, Butler
Posts: 2,062
Liked 170 Times on 128 Posts

Originally Posted by yodalegomaster View Post
The Lactose will taste like lactose sweetness.
Compared to splenda sweetness?

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