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To answer your question, yes, you did the right thing. The residual yeast in solution that were eating the priming sugar and producing CO2 will go dormant when it gets cold. Putting the beer in the fridge simply stopped any more natural carbonating so you can drink them at any point now. Did you thoroughly mix the priming sugar into the wort or did you ...


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I have faced this issue when making soda. What I did, that seemed to work, was mix everything, including all sweetener/fermentable and all yeast, and place into a bottle (I was using a 2-liter plastic bottle). I let it ferment at room temperature in the sealed bottle for 2 days, and then cold crashed it to stop fermentation. I am not sure how much risk ...


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You're on the right track, but DME is around 80% fermentable, so you wouldn't get much residual sweetness. Using a blend of lactose and sucrose (table sugar) might work. The sucrose will ferment producing a small amount of alcohol and carbon dioxide. The lactose will not ferment and will provide residual sweetness. You could also try an artificial ...


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This is called "back sweetening", and you can look it up for a more authoritative answer than mine. As far as I know there are three approaches (purely from reading books and recipes, I've never actually back-sweetened myself): Add sugar right before you drink it. Add non-fermentable sugars or sweeteners. I've seen lactose most commonly recommended. ...



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