Rasberrys blonde

[orlando]

As above really. What I did was once it had all finished I measured a sample and then kept adding lactose until I thought the balance was right and then just scaled it up. Do this at the point you are going to bottle or keg, if you are really paranoid you could boil and cool first if you wish I didn't bother.

[sbond10]

I've thought maybe adding 100g 10 min from end of boil so the beer finishes at 1.018 then add the rasberries to avoid it going to dry.

I'm honestly not sure if I want to brew this beer now too many viables

[orlando]

I've thought maybe adding 100g 10 min from end of boil so the beer finishes at 1.018 then add the rasberries to avoid it going to dry.

I'm honestly not sure if I want to brew this beer now too many viables

What! Come on, where's your sense of adventure? It is a fabulous drink on a hot Summer's day. All you have to do is lob the blitzed raspberries in when it is fermented out leave for 3 or 4 days then rack off once any fermentation is finished and back sweeten before bottling, not much more than what dry hopping would be like, apart from the sweetening bit.

If you don't do it I bet your Mrs turns to you on that hot day and says, "did you make that Raspberry Beer, I could just go for one right now?" Might put you on a promise.

[Notlaw]

If you don't do it I bet your Mrs turns to you on that hot day and says, "did you make that Raspberry Beer, I could just go for one right now?" Might put you on a promise.

Haha, thats all of us making raspberry wheat beer this weekend..!!

[sbond10]

I've thought maybe adding 100g 10 min from end of boil so the beer finishes at 1.018 then add the rasberries to avoid it going to dry.

I'm honestly not sure if I want to brew this beer now too many viables

What! Come on, where's your sense of adventure? It is a fabulous drink on a hot Summer's day. All you have to do is lob the blitzed raspberries in when it is fermented out leave for 3 or 4 days then rack off once any fermentation is finished and back sweeten before bottling, not much more than what dry hopping would be like, apart from the sweetening bit.

If you don't do it I bet your Mrs turns to you on that hot day and says, "did you make that Raspberry Beer, I could just go for one right now?" Might put you on a promise.

Explain more about back sweetuning and how do I add priming suger etc

[Notlaw]

I've thought maybe adding 100g 10 min from end of boil so the beer finishes at 1.018 then add the rasberries to avoid it going to dry.

I'm honestly not sure if I want to brew this beer now too many viables

What! Come on, where's your sense of adventure? It is a fabulous drink on a hot Summer's day. All you have to do is lob the blitzed raspberries in when it is fermented out leave for 3 or 4 days then rack off once any fermentation is finished and back sweeten before bottling, not much more than what dry hopping would be like, apart from the sweetening bit.

If you don't do it I bet your Mrs turns to you on that hot day and says, "did you make that Raspberry Beer, I could just go for one right now?" Might put you on a promise.

Explain more about back sweetuning and how do I add priming suger etc

Sweeten at racking with lactose sugar to suit your tastes, then add priming sugar as normal before bottling. The lactose is not fermentable so just adds sweetness and body... it won't give you any bottle bombs!!

[sbond10]

So if I take a1/2 litre out of the fv then break it into 100 ml sample taste raw then add something like 2g at a time until I get desired level ?

So if I find out that 2g suits a 100 ml sample I then times this by ten to get 20g then times by total litres left in fv?

Then can I add this solution to my priming solution and let it mix together

[Notlaw]

So if I take a1/2 litre out of the fv then break it into 100 ml sample taste raw then add something like 2g at a time until I get desired level ?

So if I find out that 2g suits a 100 ml sample I then times this by ten to get 20g then times by total litres left in fv?

Then can I add this solution to my priming solution and let it mix together

Sounds good to me. Not saying thats the perfect way, but thats what I'd be doing.

[sbond10]

Might even consider 1g amounts as 20g s times by 23 is over 400g I think ill struggle to get this to dissolve in a 200ml water/sugar solution

[Notlaw]

Might even consider 1g amounts as 20g s times by 23 is over 400g I think ill struggle to get this to dissolve in a 200ml water/sugar solution

Someone on here will have an idea of what is a ballpark figure to start with, so add that to a sample and either add a bit more or less to suit however you want it to taste.

[sbond10]

That's what I'm hoping I have a feeling 1-2g will do pee 100 ml

[sbond10]

Anyone got a rough amount of how much lactose is a good starting point

[Sadfield]

If you use beersmith or similar, I find a good way to judge lactose additions is to decide how many gravity points you want to raise the FG by, then tweak the amount of lactose in recipe to suit. I find 3-4 g/L will raise FG by 0.001. The beauty of lactose is it can be added at any point, so this recipe tweak can be calculated retrospectively in beersmith. You can then always take a sample and test.

http://byo.com/hops/item/1155-milk-stou ... -body-good

[sbond10]

I was planning to put it in at bottling stage but just wanted a ball park figure so I knew how much to buy