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I'd say it's out of line to use artificial sweeteners. Although some people brew to save money, or because beer simply isn't available where they live, most do it to make a quality product free of space-age-technology-ingredients. Most of the sweetening of Splenda is from sucralose. Despite the company's claims that the chlorine in sucralose is natural they ...


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Black malts usually contribute a roasty flavor and color enhancement. As far as I know, they shouldn't impart a fruity flavor. Caramel malts, on the other hand, do. Check your caramalts. Common flavor descriptions for roasted caramel malts between 80L and 120L are "raisin, plum, prunes, burnt sugar". See Castle Malting's Ch√Ęteau Special B or Briess's ...



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