Hi all,
In November I fermented a Pale ale which called for 250gms of Dextrose as part of the recipe, I mistakenly poured about 150 to 200 grams of lactose into the fermenter before I realized what it was. I went ahead with the fermentation anyway, I kegged 9.5 litres in a party keg and bottled the rest. I sampled a bottle the other day and found it obviously oversweet. The secondary fermentation in the bottles and keg was done as usual with dextrose, after filling the keg I burped the keg with Co2 just as a sanitary precaution. The bottle I sampled had gassed quite nicely. My question is - should I dump the beer in the keg or as it is in a sanitary enviroment can i perhaps hop the beer in some manner to introduce a fair bit of bitterness to offset the over sweet flavour of the lactose. I obviously would perform the proceedure as as fast as possible, seal the keg and again burp it with C02 to try and retain the carbonation. Any comments would be greatly appreciated, regards all.
In November I fermented a Pale ale which called for 250gms of Dextrose as part of the recipe, I mistakenly poured about 150 to 200 grams of lactose into the fermenter before I realized what it was. I went ahead with the fermentation anyway, I kegged 9.5 litres in a party keg and bottled the rest. I sampled a bottle the other day and found it obviously oversweet. The secondary fermentation in the bottles and keg was done as usual with dextrose, after filling the keg I burped the keg with Co2 just as a sanitary precaution. The bottle I sampled had gassed quite nicely. My question is - should I dump the beer in the keg or as it is in a sanitary enviroment can i perhaps hop the beer in some manner to introduce a fair bit of bitterness to offset the over sweet flavour of the lactose. I obviously would perform the proceedure as as fast as possible, seal the keg and again burp it with C02 to try and retain the carbonation. Any comments would be greatly appreciated, regards all.
