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JerryP

Thinking about giving this a try !

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Going to be making Classica American light with the LME Softpack - Pale and adding a cup of honey any thoughts or has anyone tried this.

 

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Honey won't add sweetness, it will do the opposite and dry out your beer. You're better off omitting the honey if you want any residual sweetness to remain.

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Do some reading to learn the impact of thimgs before you do them.

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You can get it to taste sweeter depending on the kind of malt you use, some have more unfermentable sugars and also the yeast, some yeasts eat a higher sugar % than others. So if you want sweeter, go for a yeast with lower "attenuation".

There is a lot of info here to dig through but it will tell you what this is about.

http://www.homebrewtalk.com/wiki/index.php/Understanding_Attenuation#Yeast_Strain_Differences_in_Attenuation

 

 

The sugar in the honey, the yeast will eat so it will not add sweetness - but will add alcohol but no residual maltiness - so it will taste "dryer".

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To add sweetness add lactose or maltodextrin powder as they are not fermentable with your yeast strain.

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I would suggest the lactose, maltodextrin is supposed not to add flavor but is does add body/ foam duration.

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To add sweetness add lactose or maltodextrin powder as they are not fermentable with your yeast strain.

 

Maltodextrin doesn't provide sweetness. The best way to get sweetness into your beer is to use a low-attenuating yeast such as a British yeast. Or steep some Crystal malt into your beer. Steeped honey malt also works well, but don't use too much (no more than 2 ounces per 2 gallon batch).

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