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4
votes
1answer
65 views

Why are some of my batches too sweet in the bottle, and can I rescue them?

I've had pretty good success brewing kits generally, but towards the end of last year I went on a mission brewing a few batches in fairly rapid succession. Unfortunately for me, most of the resultant ...
0
votes
1answer
28 views

Do sugar alcohols count against yeast alcohol tolerance?

I consider using erythritol or other sugar alcohols in my "girls' brew". Because girls demanded something really sweet and that's the simplest way to get it. If I add it to the boil, will it count ...
4
votes
3answers
243 views

How to increase sweetness without adding body?

Most methods, like increasing mash temperature, adding oat flakes, or using lactose, increase body even more than sweetness. Are there any methods to increase sweetness only, without affecting body? ...
6
votes
3answers
108 views

How to add sweetness to Stout beer?

One of the most famous stout is Guinness (a dry stout to be more precise). I personally don't like much this dry / 'salty' type of stout. I like the sweeter ones, like you were almost drinking a cup ...
3
votes
2answers
138 views

What types of artificial sweetener are normally used in fruit cider in the UK & US?

Since yeast will generally eat any sugar you add to your must/cider, adding sugar for sweetness in home-brewing isn't really an option unless you get more elaborate and pasteurise, etc. So artificial ...
3
votes
1answer
102 views

Beer too sweet and already force carbed…can I restart fermentation to dry it out?

As the title suggests, I'm looking for options to dry out a beer (stout) that's already been force carbed in a keg. Can I simply bring it back up to temp in hopes that fermentation will restart? It's ...
1
vote
3answers
88 views

Is there any way to make a bottle-fermented beer/cider sweeter?

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 ...
1
vote
2answers
88 views

Sweetening a tart fruit beer?

So I'm doing a first attempt at a Blackberry Wheat beer, per a request from a co-worker. All seems to be fine and good, however before I went to bottle I tasted it and, not unexpectedly, it is a ...
3
votes
1answer
62 views

Why is IBU/GU a good measure?

Since the FG is what measures the residual sugar in the final beer, why do we use OG, instead of FG, to calculate the ratio of the bitterness over the sweetness in final beer? How precisely is the ...
8
votes
2answers
2k views

What makes a beer malty and sweet?

I've read multiple times now that "malty", as a taste, does not mean "sweet"; it is therefor possible to have a dry, malty brew, or a sweet, non malty brew. Is "malty" the same as "body", or is "body" ...
1
vote
2answers
55 views

How to sweeten up my pumpkin ale?

I just tasted my pumpkin ale after fermentation was complete and it's not as sweet as I was hoping. The spice and pumpkin flavors are great, but I'd like it to have a slightly sweeter finish. I ...
2
votes
1answer
146 views

Butter Flavor in Non-Alcoholic Rootbeer Recipe (Harry Potter Inspired)

Good day, I've done a lot of beer making (primarily pale ales, hefeweizens, and IPAs) for about 5 years, and mead for about 15 years. I would like to request a "go to" non or low alcoholic root beer ...
1
vote
1answer
328 views

Making Sweet Mead this weekend

guys, I'm planning to brew a sweet mead this weekend with 15-18 lbs of honey for a 5 gallon batch... Here's my goal... I want it to be strong (15% or so) and sweet. I'm pretty much prepared, but ...
2
votes
3answers
473 views

Too much sweetness and banana like aroma/taste

I've been brewing 6 batches of Ale and I've had problems with sweetness and banana like aroma and taste (esters probably). I think the problem is the fermentation temperature. My fermentation bucket ...
3
votes
2answers
216 views

What factors go into calculating perceived sweetness/bitterness?

Some sites calculate bitterness vs sweetness on a scale of sorts, where one side is "malty sweet", and the other side is "hoppy bitter" (ex. hopville). My question is, to do a very basic calculation ...
5
votes
4answers
1k views

Vegan option for lactose?

I have been vegan since 2000. So lactose is out for my brews. What would be a good substitute? I have seen people suggest maltodextrin as it is an unfermentable sugar, but it doesn't add any ...
7
votes
4answers
704 views

Are the terms “dry”, “low FG” and “drinkable” synonymous?

Hopefully this doesn't fall under "opinion" but I believe this will help alleviate some questions on mashing/fermentation techniques. I guess you could break this question into parts. Also the term ...
4
votes
6answers
4k views

Which sweeteners are good

I need something to sweeten my alcoholic ginger beer. Im currently at the last fermentation stage before bottling. I was thinking of using Honey as the primer since not all of it will ferment in the ...
8
votes
6answers
10k views

Sweet sparkling cider without pasteurizing, sulphites or lactose

We've got an apple tree that produces more fruit than we know what to do with, so being cider lovers, we decided to get into brewing. Our first batch of cider was very dry so we've been adding sugar ...
7
votes
4answers
2k views

Is Final Gravity a good indicator of sweetness?

This question is as simple as the title reads. In general, if I know the FG of any given beer, can that be a good indicator to me of how sweet that beer will taste? So the higher the FG, the sweeter ...
2
votes
2answers
1k views

Is a sweet aroma normal?

On last sunday I made an all-grain APA with an alternative equipment, trying to reduce space, so I used my fermentation bucket as a mash tun with a bazooka screen on the tap to filter the mash, but ...
7
votes
7answers
8k views

Fermentation stopped but beer seems too sweet - why?

My last beer went through a normal 10-day fermentation process and afterwards there was no activity. I assumed that most of the sugars had been consumed. But after I bottled my beer and let it ...