Ahoy-hoy,
A scenario, and a question or two, if you all would be so kind.
I have just transferred my "Red Velvet Ale" to secondary, racking onto some vanilla beans and cocoa nibs (all pre-doused in vodka). Otherwise, it is a pretty light grain bill (a tiny bit of acidulated malt, Victory malt, and rye malt, but mostly basic pilsner), with cocoa powder in the late boil. The strangest thing is the end of boil addition of skinned, chopped beets. After transfer to secondary, the beer is very clear (compared to primary), blood red, and I couldn't be happier.
So I am going for desserty notes, like a red velvet cake. I was thinking of back-sweetening during bottling, but I won't make the decision until bottling time, when I taste it. For various reasons, I want to avoid lactose (I'm a fair-weather vegetarian/vegan as are some of my relations, I'm lactose intolerant, etc etc, blah blah), and I want to go as natural as possible.
Anybody had success stories of back-sweetening with Stevia that they can report? Do you think the unique taste will work with this beer? I'm hoping to use very very little. I know it is potent, and though I like it, I know many people don't. I don't want the beer to be particularly sweet, perhaps just a touch, to bring all the flavor notes together, if necessary. Any success stories are appreciated!
A scenario, and a question or two, if you all would be so kind.
I have just transferred my "Red Velvet Ale" to secondary, racking onto some vanilla beans and cocoa nibs (all pre-doused in vodka). Otherwise, it is a pretty light grain bill (a tiny bit of acidulated malt, Victory malt, and rye malt, but mostly basic pilsner), with cocoa powder in the late boil. The strangest thing is the end of boil addition of skinned, chopped beets. After transfer to secondary, the beer is very clear (compared to primary), blood red, and I couldn't be happier.
So I am going for desserty notes, like a red velvet cake. I was thinking of back-sweetening during bottling, but I won't make the decision until bottling time, when I taste it. For various reasons, I want to avoid lactose (I'm a fair-weather vegetarian/vegan as are some of my relations, I'm lactose intolerant, etc etc, blah blah), and I want to go as natural as possible.
Anybody had success stories of back-sweetening with Stevia that they can report? Do you think the unique taste will work with this beer? I'm hoping to use very very little. I know it is potent, and though I like it, I know many people don't. I don't want the beer to be particularly sweet, perhaps just a touch, to bring all the flavor notes together, if necessary. Any success stories are appreciated!
