Planning some different beers in the near future...all with highly fermentable sugars...
Raw honey, salted caramel baking mix, pure maple syrup.
From what I've read these sugars can ferment out very well...supposedly to the point that you might not taste their unique flavors much, if at all...
I'm debating whether to add them late in fermentation when most of the yeast is finished or even straight to the keg and let the residual yeast have at it, kinda like a big helping of priming sugar (would have to vent keg as it finishes)
I don't want "sugary sweet" beer but I want the caramel or maple or honey flavor noticeable. Not overpowering but enough that when you drink it you don't have to ask "what's in it"...It would be kinda obvious what was added.
Raw honey, salted caramel baking mix, pure maple syrup.
From what I've read these sugars can ferment out very well...supposedly to the point that you might not taste their unique flavors much, if at all...
I'm debating whether to add them late in fermentation when most of the yeast is finished or even straight to the keg and let the residual yeast have at it, kinda like a big helping of priming sugar (would have to vent keg as it finishes)
I don't want "sugary sweet" beer but I want the caramel or maple or honey flavor noticeable. Not overpowering but enough that when you drink it you don't have to ask "what's in it"...It would be kinda obvious what was added.
