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Your options are pretty limited at this point. If you want to add fermentable sugars to the keg, you'll need to incapacitate the yeast first. You can do this with a measured dose of potassium sorbate and metabisulfite, but that will likely affect the flavour. You could pasteurize the beer, but that's technically difficult and will also affect the flavour. ...


What's the gravity reading on it now? What was the original gravity? A half-pound of lactose should bring a lot of residual sweetness to the party, but if it was a very dry beer in the first place, perhaps the lactose added so-far is only making up for the dryness. You can encourage residual sweetness with the addition of crystal malts (which provide ...

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