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.


Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.