Last night I bottled my Christmas Beer, “Kool Yule”, which is a Fig Pudding Porter after spending 8 day at 32 degrees F to get it to clear up. Now have to wait the 2 weeks for bottle conditioning but I might just chill one at a week to see how it’s going. 
I planned to add ½ pound of Maltose to it and was really surprised when I tasted a bit of the Maltose that it was not as sweet as I had expected it to be. This caused me to pause and reconsider about using the whole pound I have but decided to just stay with the plan. I did pull a sample of the uncarbonated beer before adding the Maltose and then another sample after to compare and I could tell a difference. I think that the ½ pound was the right amount. I wanted some sweetness there to balance the bitter but not be over the top and I think I hit that mark.
When I crack one I’ll get some pictures up and I can’t wait to get you some to review wheebz.
So, here’s a little bit about it.
The OG was 1.098 and there were, as wheebz said some pretty unconventional sugars in there. It was fermented at 64 degrees F for 7 days on WLP002 English Ale then Racked to the Secondary for another 8 days. At racking the SG was above 1.030 so I pitched a Cotes De Blanc to it which brought it down to 1.020. At this point it was cloudy as all get out so it went into 32 degrees F for 8 days to cold condition and today it was nice and clear. When I looked in the secondary after racking it to the bottling bucket there was a good ½ inch of stuff at the bottom so it had a lot of clearing up to do. Maltose was mixed into a quart of water and brought to a boil then cooled and added to the bottling bucket along with another pack of Cote’s De Blanc which I rehydrated 24 hours in advance in 900 ml of water mixed with 3 tablespoons of Extra Light DME. I didn’t add any priming sugar because; as wheebz pointed out at 1.020 there were still a lot of sugar left in there.
Cheers everyone,
RM
I planned to add ½ pound of Maltose to it and was really surprised when I tasted a bit of the Maltose that it was not as sweet as I had expected it to be. This caused me to pause and reconsider about using the whole pound I have but decided to just stay with the plan. I did pull a sample of the uncarbonated beer before adding the Maltose and then another sample after to compare and I could tell a difference. I think that the ½ pound was the right amount. I wanted some sweetness there to balance the bitter but not be over the top and I think I hit that mark.
When I crack one I’ll get some pictures up and I can’t wait to get you some to review wheebz.
So, here’s a little bit about it.
The OG was 1.098 and there were, as wheebz said some pretty unconventional sugars in there. It was fermented at 64 degrees F for 7 days on WLP002 English Ale then Racked to the Secondary for another 8 days. At racking the SG was above 1.030 so I pitched a Cotes De Blanc to it which brought it down to 1.020. At this point it was cloudy as all get out so it went into 32 degrees F for 8 days to cold condition and today it was nice and clear. When I looked in the secondary after racking it to the bottling bucket there was a good ½ inch of stuff at the bottom so it had a lot of clearing up to do. Maltose was mixed into a quart of water and brought to a boil then cooled and added to the bottling bucket along with another pack of Cote’s De Blanc which I rehydrated 24 hours in advance in 900 ml of water mixed with 3 tablespoons of Extra Light DME. I didn’t add any priming sugar because; as wheebz pointed out at 1.020 there were still a lot of sugar left in there.
Cheers everyone,
RM
I always just assumed this would not happen to me