making that beer perfect.

[Dmp]

Is there anyway to boost up the final gravity of a beer to make it a little more "carmely"??? I was thinking about literally adding caramel. I'm on week 2 right now. The gravity is at 1.011 ...a little low

[Mylo]

You can boost up the FG by adding some maltodextrin. For additional carmel flavor you might want to steep some C60 in a gallon of water, then boil for 10 min, chill and pitch (slowly, as to not introduce O2).

I would stay away from adding caramel to the brew. It's all simple sugars and would do hardly anything for flavor or FG.


Mylo

[Dmp]

hmm I like the idea of steeping some more C60 to the batch, but there is no more room in the 5 gallon jug. hmm. what will the maltodextrin add as far as flavor? and what is maltodextrin and where can i get it?

[Mylo]

It's a white powder that you can get at your LHBS. It is basically tasteless and unfermentable. It will just improve the body.


Mylo

[Dmp]

ya thats the way to go. so what is the weight of malto dextrin? pts/pp/pg?

[Dmp]

What would happen if I added sliced up apricots to the mix? or would I need to boil the apricots to get the sugars out? How do I extract the apricot flavor to the beer without getting of tastes from the actual chemical make up of the apricot?

[Phil]

What would happen if I added sliced up apricots to the mix? or would I need to boil the apricots to get the sugars out? How do I extract the apricot flavor to the beer without getting of tastes from the actual chemical make up of the apricot?

Whoa there padawan.

[Sent From My iPhone]

What would happen if I added sliced up apricots to the mix? or would I need to boil the apricots to get the sugars out? How do I extract the apricot flavor to the beer without getting of tastes from the actual chemical make up of the apricot?

You could use fresh, uncooked Apricots, but it's a hell of a lot easier and more predictable to use a puree.