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

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deuc224

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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
 

hottpeper13

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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

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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.
 
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