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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. ...


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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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