I had the problem with a batch of cider I made.
It tasted ok at kegging, but as time went on the yeast kept going making it more and more dry even though it was refrigerated. I ended up having to back sweeten a couple of times.
Gents (and any ladies),
I want to kill off residual yeast at the kegging stage to stop any further fermentation.
I'm brewing petty much straight kit + kilo and kegging into 19l cornies, carbonating with a co2 bottle.
I'd expect some kind of sanitiser would do it without impacting the flavor...
And this means...?
Is it as simple as sticking a kilo of chocolate malt in an old stocking and just hang it in the fermenter while it all brews?
Or is there more technique than that?
Ta for the tip.
Re the chocolate malt, is that something I can get as a can of extract?
I'd prefer to avoid the whole mashing and boiling and straining thing if I can.
Hi guys,
I'm wishing myself up to trying a toucan brew.
What I'd like to end up with is something similar to the James Squire Porter.
I'd expect the coopers stout +dark ale may come out too bitter.
I'm thinking adding some dry light malt to sweeten it up a little.
Any suggestions?
Ta.