Back sweetening a golden strong.........

[deuc224]

I like the flavor of the golden strong and all the esters that come wiht it, but im wondering how it would taste with a little bit of sweetness, i mean very little. Any thoughts

 

[Dr_Jeff]

They don't have to be bode dry, if one mashes in the higher end of the rage, it can leave some residual sweetness.

 

[HM-2]

They don't have to be bode dry, if one mashes in the higher end of the rage, it can leave some residual sweetness.

This- you can finish at 1.015 or even higher and still remain consistent to style.

 

[hottpeper13]

I use Belgian Dry yeast from The Yeast Bay. It's STA-1 POF+ and says up to 100% ADF. The cool thing about this yeast is the amount of glycerin it produces, tons. My Belgian beers finish between 1.002- 1.006 no matter the mash temp,but all have mouth feel without the sweetness. That's how I overcome bone dryness. A big plus with this yeast is the phenolics can be controlled by ferm temp with a step from 68* for 3 days then step to 76*.

 

[SRJHops]

Sure, the style doesn't have to be close to 1.000 to be good. What's your FG? I wouldn't actually backsweeten, but you could mash higher next time. And cut the sugar assuming you are using some.