Sweeten beer after keg'd?

[Veevo]

So, Im not all the greatest at brewing beer but I made a very good recipe for flavored gluten free beer. Ive made many different kinds but this is my first batch I kegged and it doesnt taste like the others, its sour. But I was very clean in process so I do not believe it was infected. Which then leads me to believe it just needs to age, where as before I waited a couple weeks for the beer to carb with sugars, in the bottle. Soo im going to wait and see if it gets better. And if not can you add ingredents after kegged. Ive heard of hops in the keg but adding after kegged seems like a bad idea.

What would make a beer sweeter anyway?

 

[frazier]

Well, you can't sweeten with anything fermentable, the yeast will just eat it up. You could try lactose or maltodextrine I suppose, or even Splenda.

You could also try just drawing a pint, and add sugar to the glass to see if it gets the effect you want. Then take it from there.

 

[Veevo]

What about a non fermentable sugar substutes like stevia? Would cracking the keg mess up the beer if I sealed it and then pressurized, then purged it to get rid of the oxygen?

 

[Kentunkel]

Dextrine isn't really sweet to me, maybe you would have better luck killing or slowing the yeast.

I've heard of people using wine conditioner, available at the LHBS. It containes a sweetener and potassium sorbate (which some detect as a slight off flavor) but it will prevent a restart of fermentation and sweeten.

Another way is to pastuerize and add sugars back once the yeast are dead. Impractical and I've only seen this done with bottled homebrew.

I keep my kegs as close to 32 as I can. At that temperature, you should see little if any fermentation. Unlike the other two, this method has the potential for haze but you can minimize that by adding the sugar once your keg has cooled to those near-freezing temps.

 

[Kentunkel]

What about a non fermentable sugar substutes like stevia? Would cracking the keg mess up the beer if I sealed it and then pressurized, then purged it to get rid of the oxygen?

You always run the risk when you expose your beer but I bet you wouldn't mess anything up if you followed your sanitation practices like you would any other time. Sanitize the top of the keg and minimize the exposure time, airflow in the room, etc.