saccahrin

[ColinKeb]

im confused by the writings of master line. in his first book his recipes call for saccahrin tablets , but in his other book he says that it creates a nasty bitter taste so dont use it ? im just about ot bung some in his bishops tipple recipe but what do people use now so i know for next time ?

[PieOPah]

You could probably use lactose instead? I wouldn't know how much to use though.

[steve_flack]

I think he used saccharin in his early beers to give the beers a residual sweetness that was hard to obtain with the ingredients that were available at the time. Nowadays you could use a different yeast/some Munich malt/alter the mash temperature to achieve the same thing.

Personally I'd leave them out.

[ColinKeb]

will it still be good to drink without tho?

[PieOPah]

IIRC some of his recipes call for about 5 tablets. Now based on 1 tablet being the equivalent of a teaspoon of sugar when used in tea, then I can't see how 5 of them would make that much difference to the taste of the brew anyway!

[ColinKeb]

good point pieopah , i will leave them out . i can always put one in my mouth before i drink it

[steve_flack]

will it still be good to drink without tho?

Almost certainly.

[ColinKeb]

the wort tasts very good, and bang on at 1062 ! bullseye