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I read an earlier comment by you about the High mash doing nothing, so I was keen to be if I'd be able to taste any sweetness. Obviously these things should be tested in triplicate, & the proper test would be using it in a real GB.I definitely could taste the sweetness, though it was also definitely quite faint at the end of the palate. Totally plausible that the GB could overshadow it.The sorbitol thing does seem like another good option that offers real potential for adding some noticeable sweetness to a GB. Next experiment! In reality, I'd probably use a combo of techniques - namely a High Mash plus a bit of pear juice - to try to achieve some non-fermentable sweetness.
I read an earlier comment by you about the High mash doing nothing, so I was keen to be if I'd be able to taste any sweetness. Obviously these things should be tested in triplicate, & the proper test would be using it in a real GB.
I definitely could taste the sweetness, though it was also definitely quite faint at the end of the palate. Totally plausible that the GB could overshadow it.
The sorbitol thing does seem like another good option that offers real potential for adding some noticeable sweetness to a GB. Next experiment!
In reality, I'd probably use a combo of techniques - namely a High Mash plus a bit of pear juice - to try to achieve some non-fermentable sweetness.
