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Old 11-16-2005, 06:42 PM   #1
Simon Morris
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looking to make my all grain bitter a little sweeter any ideas?

 
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Old 11-16-2005, 06:48 PM   #2
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Mash it somewhere in the 155-158dF range. It'll cut down the amount of fermentable sugars a little.
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Old 11-16-2005, 07:06 PM   #3
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Lactose?.....
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Old 11-16-2005, 07:19 PM   #4
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Recipe would be helpful, as well.

 
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Old 11-16-2005, 08:53 PM   #5
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try different yeast. attenuation of a yeast will affect resudial sweetness also.
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Old 11-18-2005, 03:57 AM   #6
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Try Wyeast 1968 .....you'll have to wake it up on day 3 in the primary but I think this will get you where you want to go.

 
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Old 11-20-2005, 12:56 AM   #7
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You could also under pitch the yeast.

 
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Old 11-20-2005, 07:35 AM   #8
rewster451
 
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Quote:
Originally Posted by Sudster
Try Wyeast 1968 .....you'll have to wake it up on day 3 in the primary but I think this will get you where you want to go.
I'm using 1968 in an oatmeal java stout. I haven't brewed it yet, but the ingredients are here. What do you mean by having to wake it up? Does it go dormant, or take a long time to start?
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Old 11-20-2005, 05:11 PM   #9
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Higher mash temp and/or Wyeast 1968(WLP002) would get you where you want to go.
This yeast settles out really! fast so you may need to stir it up to get it back in play.
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Old 12-02-2005, 11:39 PM   #10
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Wow...suprised no one said the obvious...crystal malt.

Crystal/caramel malt has unfermentable sweetness. The more you add, the sweeter the beer...be careful

The other ideas about yeast straings and mash temps are great too.

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