can I backsweeten a kegged and carbed farmhouse?

[demetman]

I brewed a farmhouse/saison that was fermented with WY3031 saison blend then aged on 10#fresh cherries. The resulting beer was kegged on 3/1/17. The FG was 1.003. The beer is pretty good at this point, but I feel it would be much better with a little more residual sugar. Something around 1.006 or even 1.008 since the brett character is pronounced. I recently read an article about backsweetening beer, mead etc. and was wondering if this was a potential option for this beer.

The beer was brewed on 12/14/17 and fermented at 75F for 3 weeks then racked onto 10# fresh cherries(I pasteurized on my stove) to age for 3 months. As I mentioned, at kegging the FG was 1.003. I was going to make a fresh cherry simple syrup and squirt a bit into each pour, but then I read about backsweetening. What are your thoughts on this method for my situation. Thank you

 

[505-Brewer]

You can do per glass or. Since its carbed i would add sugar to a new keg purge real well and counter pressure fill into it. You could also vent a dump into existing keg but then you'll lose some volatiles and likely expose it to more O2.

 

[demetman]

You can do per glass or. Since its carbed i would add sugar to a new keg purge real well and counter pressure fill into it. You could also vent a dump into existing keg but then you'll lose some volatiles and likely expose it to more O2.

Thanks 505. I'd like to keep dedicated sour/bug keg to only one, so I guess my best option is to add syrup to each pour. What is the process of "vent a dump" into existing keg? Sorry, I'm new to kegging. Is that just relieving pressure, removing the lid and dumping contents into the keg? I would assume the syrup would have to be chilled when added to the keg. Also, should I blanket the headspace with O2 after removing the keg lid? I appreciate the advice.

 

[505-Brewer]

Sorry vent and dump. Yes just do your best to keep O2 out.

 

[jessup]

Potassium sorbate is the best way to kill life b4 backsweetening.

 

[demetman]

Potassium sorbate is the best way to kill life b4 backsweetening.

Yes, I did read that in Brad Smith's recent article. My situation is a little different, do to the fact that my beer is already kegged and carbed. The use of brett is also a consideration for this situation. This keg is going to be around a few months and I worry that the brett will slowly eat any sugars I backsweeten with resulting in an even drier beer. Would adding potassium sorbate for my current situation be the way to go? I also worry about o2 when removing the keg lid multiple times.

 

[Maylar]

You would want both k-sorbate and k-meta (campden), since sorbate works better in the presence of sulfites. Don't need much, the standard 50 ppm dose is fine. From what I've read sorbate is effective against Brett.