If you are bottling still, or force carbonating, you can presumably kill the yeast and then add sugar/syrup/honey/fruit juice to sweeten (though I don't know how). But if you are bottle-fermenting ...
Does anyone have an idea if larger bottles (half liter) are harder to carbonate than smaller ones (1/3 liter)? I think the problem is that I had a Belgian ale (6.5%) is a secondary and when bottling, ...
Just kegged my American Stout last night. Gave it a little agitation at 30 psi, then left it at serving pressure around 8-9psi. First taste, it's great! the only slight thing i notice i can only ...