ladybrewer
Member
Hey, all - if I add butterscotch extract when bottling, will the sugars create bottle bombs?
Butterscotch Flavoring
- Thread starter ladybrewer
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
You can prime with any fermentable sugar the key questions are:
1. How Much are you adding and
2. How much fermentable sugar (if any) is in it?
To get proper carbonation I'm assuming you can:
1. Determine what carbonation level you want in the beer and how much fermentable sugar this would require.
2. Determine how much fermentable sugar is in the flavouring you are considering adding, (This could be difficult to do if you don't know the sugar makeup of the flavouring)
3. Calculate: Required Fermentables - Fermentables in Flavouring = Amount of Priming Sugar to Add
This would be my thinking.
1. How Much are you adding and
2. How much fermentable sugar (if any) is in it?
To get proper carbonation I'm assuming you can:
1. Determine what carbonation level you want in the beer and how much fermentable sugar this would require.
2. Determine how much fermentable sugar is in the flavouring you are considering adding, (This could be difficult to do if you don't know the sugar makeup of the flavouring)
3. Calculate: Required Fermentables - Fermentables in Flavouring = Amount of Priming Sugar to Add
This would be my thinking.
Careful, many extracts for cooking contain preservatives ( i..e, sodium sorbate / benzoate). Check the label. If so, your bottles might never carbonate.
Butterscotch would be a great addition to a strong scotch ale.
McEwan's Scotch Ale used to have a butterscotch component to it that set it apart. From the kettle carmelization I think. I don't think you can get that anymore (here).
Butterscotch would be a great addition to a strong scotch ale.
McEwan's Scotch Ale used to have a butterscotch component to it that set it apart. From the kettle carmelization I think. I don't think you can get that anymore (here).
Just use a ringwood yeast and you'll get all the butterscotch you need.
Just use a ringwood yeast and you'll get all the butterscotch you need.
Is that right? Wow, I've gotta try that.
Yeah, if you use it just right (or wrong, some say), it can put out a boatload of diacetyl, which tastes like butterscotch. Search around here and you'll find plenty of threads about avoiding, or sometimes accentuating, this trait of the ringwood yeasts.
Funny, I've walked the trails of these woods a bit and never ventured upon that. I'll look more closely, and thanks.
There are lots of threads, but here are a few of the ones that touch on the diacetyl element more directly:
https://www.homebrewtalk.com/f12/ringwood-yeast-help-116365/
https://www.homebrewtalk.com/f163/my-ringwood-doesnt-taste-like-their-ringwood-169845/
https://www.homebrewtalk.com/f39/ringwood-wyeast-1187-first-brew-86022/
I've never used it, but lots of people seem to love it. Then again, some hate it; there's very little middle ground. In any case, it might be worth trying in case you find yourself in the "loving it" camp.
https://www.homebrewtalk.com/f12/ringwood-yeast-help-116365/
https://www.homebrewtalk.com/f163/my-ringwood-doesnt-taste-like-their-ringwood-169845/
https://www.homebrewtalk.com/f39/ringwood-wyeast-1187-first-brew-86022/
I've never used it, but lots of people seem to love it. Then again, some hate it; there's very little middle ground. In any case, it might be worth trying in case you find yourself in the "loving it" camp.
