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Subject: back sweetening an English double bitter w lactose
Author: spargebag
Jun 5th, 2016
3:35 pm
My last post makes me wonder if I should try this. My double bitter 1075 was amazing at 1015 but went to 1010 and is thin and harsh. Having never used lactose I wonder if raising it back to 1015 at bottling will bring it back to where it was or make it cloying. At 1015 it had a perfect balance of malt and hops. I remember when I had a pressure barrel and a bitter was too dry I'd add a cup of sugar and this would improve it till it fermented out then I'd add another....

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