From the HBD Archive
From: hplabs!harvard!ima!wang7!klm
Subject: PLEASE READ THIS (I need advice)
Date: 1989-01-28 09:11:20 GMT

A while back I asked for advice on how to sweeten an already brewed
and fermented beer. Here is a summary of the responses I got:

>

Yup, that's right. Zippo. Not one of you responded. I really need
some help on this one, so I'll ask again.

I brewed a batch of Bock beer a few weeks ago. It is still lagering
in secondary. At the time I racked from primary, I took a sample for
a hydrometer reading and tasting. I came to the realization that I
had gone a bit overboard with the real dark grains. The wort had
completely fermented out and resulted in an extremely dry beer.

I would like to add a bit of Dextrin (non-fermentable sugar) to my
priming mix at bottling time in an attempt to sweeten the beer, add
a bit more 'body' and balance out the roasted flavor.

The question is how much? I've never used Dextrin powder before, but
I've heard that a little goes a long way. Should I use a 1/2 cup for
5 gallons, or much less, like around 2 to 3 Tbsp.?

I don't actually want the beer to taste sweet, but right now it is way
too dry for the bitterness.

PLEASE RESPOND TILL MY MAILBOX RUNNETH OVER. Thank you.

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