From the HBD Archive
From: Mike Fertsch <FERTSCH@adc1.RAY.COM>
Subject: Re: Sweet Beers
Date: 1989-06-09 17:26:00 GMT

Dave Sheehy asks:
> My taste in beer runs towards the sweeter varieties. Does anybody have any
> suggestions on how to control the sweetness of the final brew?

There has been several good suggestions on the net regrading residual
sweetness. I think that crystal malt helps a lot.

Another idea I read somewhere is the addition of table salt (the
non-iodized kind!) Apparently the chlorine ion is often perceived as
sweetness by the tongue. I've seen some recipes for sweet beers
(doppelbocks, oktoberfests, etc.) which call for 1 tsp of table salt.

I've tried using salt in my last doppelbock, and sure enough, it turned out
tasting quite sweet. On the negative side, it had excessive esters, which
I perceive as sweet. I blame the esters on too high an OG and too warm a
fermentation temperature. I'm not sure just how much sweetness to credit to
the salt, and how much to blame on the fermenting conditions. I ended up
calling the beer a Doppel-Porter Old Ale.

Mike Fertsch

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