Make a beer sweeter

[trustyrusty]

hi guys just tasted a beer made from fermenter, think it needs more sweetness to balance hops. It is ready for kegging or close to. Is there anything you can add, sugar will just be eaten by yeast, or could it help? Would dextrose help? I was really trying to make thirst quencher lager for summer and I think too much hops...

Thanks

 

[TSMill]

In my experience, some of that bitterness will drop out with your yeast, plus temperature will impact the perceived bitterness. Unless completely undrinkable I'd cold crashing and keg it as is, worst case scenario give it to your mother in law to drink at Christmas

 

[Camo6]

I find heavy dry hopping can add a perceived sweetness but that might be just me.

 

[zensome]

Lactose is largely nonfermentable but I have never put it in a beer.

 

[mtb]

You could brew an overly sweet version of the same recipe and blend the two? I did that once, turned out great. And I got two kegs instead of one!

 

[Grott]

Lactose is largely nonfermentable but I have never put it in a beer.

Not in a stout?

 

[Grott]

You could use the portagaff method of adding some lemonade to your glass.

 

[mtb]

You could use the portagaff method of adding some lemonade to your glass.

I've never heard someone describe a shandy so eloquently

 

[Grott]

I've never heard someone describe a shandy so eloquently

Thanks, I feel all "posh" now.
(Generally a shandy is a lot of lemonade, can be as much as 50/50 whereas a portagaff is more a dash of lemonade)

 

[Stouter]

I asked for a portagaff at the local trendy once and got a blank confused stare instead.

 

[trustyrusty]

I was thinking some lemonade - portagaff sounds better

Interesting - the free dictionary ..

shandy
(redirected from Portagaff) *

A beverage made of beer mixed with lemonade, ginger ale, or another soft drink. Also called shandygaff.

Link is http://www.thefreedictionary.com/Portagaff and does not even mention portagaff


Australian Word Map
Back to regionalism list

There is 1 result of your search for portagaf

https://www.macquariedictionary.com.au/resources/aus/word/map/search/word/portagaf/Adelaide Region/

• portagaf

portagaf

Stout with a dash of lemonade: Do you want a straight stout or would you prefer a portagaf/portogaf? Also, portogaf, portergaff.

Contributor's comments: "Cooper's Stout and lemonade, that's a Portagaff you've made" was part of a 1970s radio jingle for Cooper's Stout. I can recall as a small child in country SA hearing some of the men ask for a pint of porter (meaning straight stout). This would have been in 1972 or 1973.

Contributor's comments: Tried to order a portagaf in a Victorian pub and got looked at very strangely. In the end my brother taught the barman how to make them. At least they had Cooopers Stout! They liked it so much the owner shouted all the patrons a round.


I will add this to my "You learn something everyday" list

 

[Leyther]

The Southerners in England often ask for a 'Lager-Top' which is basically a lager with some lemonade in the top, us Northerners just think they're soft , its a sort of shandy when you don't want to be embarrassed ordering one or not man enough to drink a full beer

 

[captain crumpet]

hi guys just tasted a beer made from fermenter, think it needs more sweetness to balance hops. It is ready for kegging or close to. Is there anything you can add, sugar will just be eaten by yeast, or could it help? Would dextrose help? I was really trying to make thirst quencher lager for summer and I think too much hops...

Thanks

You could steep some crystal and add it in at some point.

 

[Lionman]

It'll be fine after a couple of weeks cold conditioning.

 

[Droopy Brew]

I'd say, don't **** with it. You have made your beer now nut up and drink it and learn for next time.
Making adjustments from fermenter tastings is fraught with danger IMO. Give it a few weeks in the keg to condition and mellow and you may be surprised how it comes out.

 

[RdeVjun]

I'd leave it be too. Some
profound changes take place with carbonation and some conditioning. That way at worst something learnt before making it again, whereas you could otherwise ruin a perfectly good beer and be none the wiser.