Oh Dear Sweet Beer = Help

[stevebrooks452]

Hi Guys,

Hello from St Andrews Scotland!

My first post. I just tasted my first brew a John Bull, Sherwood Ales, best bitter beer - a full malt extract kit. It has been in a 6 gallon pressure keg, in the cold (10 degrees centigrade), for a week to condition and clear as per instructions. I thought I would draw off a small sample to taste. It is fine in colour and is clearing but slightly sweet. The OG was 1044 and I kegged and primed at 1013. Now I was told by the man in the shop that my pressure barrel, the "King Keg" was quite large and I should use twice the advised amount of priming sugar - so I did this and instead of 70 grms I used 140 grms. I guess this is why it may be sweet I left it at 22 degrees centegrade for four days after kegging/priming before moving to the cool . My question is should i raise the temperature back to 22 degrees centegrade to try and get it to ferment the remaining sugar and help remove the sweetness or have I just to drink sweet beer ? Thanks for any advice!

 

[makingitgood]

welcome to the form, i am sorry i dont no what you should do, is your beer like a bad sweetness? or does it tast allright? if i had it i would just drink it, if it was ok...

 

[stevebrooks452]

Hi - thanks for the reply! The tastes fine but it a bit sweet for a bitter I guess I should take an SG reading and see if it needs to ferment down a little more!

Steve

 

[homebrewer_99]

You could dry hop it a bit longer.

Or make a hop tea and add a little bit, stir and sample, a bit more, and repeat as necessary until it balances out better.

Problem is you'll have to boil the tea for about an hour to get the bitterness out of the hops then let it cool (or not) before adding.