Back sweetening a sour in the keg - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Back sweetening a sour in the keg

Thread Tools
Old 01-03-2012, 06:15 PM   #1
lurker18's Avatar
Mar 2009
Winnipeg, MB
Posts: 638
Liked 25 Times on 24 Posts

Just kegged my first ever sour this past weekend. Brewed a Flanders Red recipie from Jamil's book, hit the numbers almost exactly like the book said. Aged for just shy of a year on Wyeast Roselaire only, no other yeast used. Tasted the hydrometer sample, and there is a definate sour tang to it. From what I remember it is somewhat like La Follie, so it is drinkable. I was thinking about splitting the 5 gallons and backsweetening to get something more like a Monks Cafe or Dutchess, a little sweet with the cherry taste to it. Probably too late for the cherryness, but how can I get the sweetness to it?

Reply With Quote
Old 01-03-2012, 06:53 PM   #2
Double_D's Avatar
Feb 2011
Las Vegas, Nevada
Posts: 1,898
Liked 194 Times on 143 Posts

That's a good question since the bacteria can pretty much break down any sugar that I can think of.

Reply With Quote
Old 01-03-2012, 07:44 PM   #3
Jan 2010
Louisville, KY
Posts: 334
Liked 40 Times on 20 Posts

Your only options for sweetening before hand are pasteurization or artificial sweeteners. I would just add some simple syrup to the glass.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Sweetening my "lambic" BoogieBrandBooze Lambic & Wild Brewing 14 09-24-2016 12:09 AM
Sour mash not sour smelling JeffStewart Lambic & Wild Brewing 12 01-28-2013 07:38 PM
Wanted: Sour beer lovers to taste a sour mash beer OldRalHoleBrewing Lambic & Wild Brewing 12 09-03-2012 04:16 AM
Help with first sour JayInJersey Lambic & Wild Brewing 4 05-14-2010 06:40 PM
Always sour mash for sour brews? jvlpdillon Lambic & Wild Brewing 4 04-27-2010 10:21 PM

Forum Jump