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How to keep from fermenting dry?

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jjsscram

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If I want to make a drink with some sugar left (sweet taste), which way would be the best to go about this.

thanks
 

Kephren

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You can also add certain adjuncts that can raise the level of unfermentables that will add sweetness but not affect alcohol content. Lactose, for example, is non-fermentable and is used in some stouts to add sweetness.
 

D-brewmeister

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Certain specialty grains, such as crystal and carapils, contain a percentage of nonfermentable sugars, so adding those to a grain bill will make for a sweeter, more full bodied beer. I often add just a bit of both of those to most brews just to be sure that I get a bit of richness to a brew.
 

unionrdr

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Don't add more than 1kg (2.2lbs) of sugars to the wort. That's why I use DME/LME's instead. And only use aroma/flavor hops,as they're lower AA%. These can give a malt-forward brew,to something with good balance of malt & hops. Many combinations can be had,depending on the hops used,& how much.
Over & above the style & amount of malt used,& amount of total wort.
 
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