What is the best way to back sweeten a beer already fermented down to 1.004
I want to add some sweetener/syrup but i dont want to get an increase in abv ;)
a) I was considering sweetening , transfer to keg and force carb - at what psi does yeast die off at ?
b) I was considering transferring to another vessel and fining/crash cool then adding sweetenner
Has anyone used xlyitol ?
Xylitol and diarrhea
http://www.ncbi.nlm.nih.gov/pubmed/17484374
eh knock yourself out :)
I think that a good option would be to use some maltodextrin as it's non-fermentable, but do some research on this, not sure of side effects.
Ok so xlitol is out , i went in looking for lactose in the health food shop and was presented with xlitol as a natural sweetenner , wasnt told of the side effects :o
Although it seems to be used quite a bit on the american forums to back sweeten cider
would prefer to sweeten using fermentables knowing yeast is dead
Filtering is really the only practical way with beer to ensure there is no yeast.
I've used xylitol with no bother to sweeten cider.
I thought at a certain point of pressure yeast dies , heard of pasteurising but I am sure that would be to the detriment of flavour
If you keg it and leave the temperature below 17dC, the yeast should stay dormant, shouldn't it? I assume it's not lager yeast.
No, us05. , probably need to crash cool and transfer off trub
Quote from: Garry on April 25, 2014, 08:15:47 PM
If you keg it and leave the temperature below 17dC, the yeast should stay dormant, shouldn't it? I assume it's not lager yeast.
No. Ale yeast will still operate below this temperature, just more slowly.
If you were force carbing in the keg could you just pasteurise some honey and chuck that in to back sweeten, the crash chill and force carb as normal ? ???
would pressure kill it off ? say 30 psi, problem is i want to put in more fruit so effectively force carb to kill off yeast then uncarb and add fruit , suppose i could just add crushed fruit then siphon off pretty quickly and force carb , keg and bottle ???
Quote from: barkar on April 27, 2014, 10:49:59 AM
would pressure kill it off ? say 30 psi, problem is i want to put in more fruit so effectively force carb to kill off yeast then uncarb and add fruit , suppose i could just add crushed fruit then siphon off pretty quickly and force carb , keg and bottle ???
You normally want fruit to ferment a little in the beer.