Has anyone "back-sweetened" a beer?
#1
Posted 12 October 2011 - 05:14 PM
#2
Posted 12 October 2011 - 05:51 PM
Edited by djinkc, 12 October 2011 - 05:54 PM.
#3
Posted 12 October 2011 - 07:45 PM
#4
Posted 13 October 2011 - 05:30 AM
#5
Posted 13 October 2011 - 05:37 AM
#6
Posted 13 October 2011 - 05:44 AM
#7
Posted 13 October 2011 - 06:18 AM
oh - I was thinking O2 in the sugar/water mixture he's putting in.Eh, I think he will be okay. CO2 is way heavier than O2 so just popping off the top of the keg shouldn't be too much of a concern, especially considering that it is probably not going to be aged long term. I would worry more that the yeast will chew through the sugar thus decreasing its usefulness as a backsweetener. It will be fine as long as you keep it cold though.
#8
Posted 13 October 2011 - 07:45 AM
Ken boiled it so most of the O2 should have been driven off. Beachoh - I was thinking O2 in the sugar/water mixture he's putting in.
#9
Posted 13 October 2011 - 07:52 AM
roger that!Ken boiled it so most of the O2 should have been driven off. Beach
#10
Posted 13 October 2011 - 04:49 PM
#11
Posted 13 October 2011 - 05:22 PM
#12
Posted 13 October 2011 - 07:48 PM
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