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A quick idea which works for me. After bottled. when serving the beer. Pint glass put 1/4 teaspoon of granulated white sugar (regular sugar u put in coffee). Pour your beer into glass n sugar.Play with this to your liking. Works well for my unbearably bitter IPA.


Steeping caramel / crystal malts in water may still extract fermentables. As far as I know up to about 30% of what you would get from mash. See this site - it claims that Special B will give out a lot of sugar. If I read the numbers correctly, every 3 grams of steeped Special B will introduce about 1 gram of fermentables. Substitute grams for any unit of ...


Having eaten a quince and tasted a cider apple I do not think that a quince is as bitter as a cider apple, but it may depend on the quince. If the quince juice is tasting as bitter as black tea then I would go with your suggestion and only bitter the half from eating apples. Please report back on how it turns out.

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