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Sweetening Brews

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Jomoefus

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Im looking for ingredients that will sweeten up my brews, any suggestions.

Unique and common suggestions welcome.
 

SwAMi75

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If by "sweetening" you mean retaining some malt sweetness, then there's a couple things.....

First, cut back on your hop additions, mainly your bittering hops.


Second, if you're doing AG, then you can mash at higher temps to make a slightly less fermentable wort, which will yield some greater sweetness.

You might also add in a little lactose....I believe this is done during the boil, but not sure....never used it. It's milk sugar, and is not fermentable by brewer's yeast.

That's the few things that come to mind.

Best of luck and welcome to the forum.
 

Sir Sudster

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As Sam75 said "you can mash at higher temps to make a slightly less fermentable wort" . You can use a yeast strain with lower attenuation levels..such as Wyeast 1968 for ESB's, along with the higher mash temp and
produce a sweeter maltiness. I have also used Malto Dextrin in a few beers to add sweetness.
 

Dienekles

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Cara-pils, they contain mainly non fermentable sugars and will consistantly add a pleasant malty sweetness to your brew.
 
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