What to do with oversweet quad

[Monkhouse]

I brewed a Belgian quad a few months back and bottled it once it was done. The issue I had with it was that unfermentable sugars were created in the mash plus the wrong yeast was used and it just didn’t attenuate as it should have- leaving it very sweet.
I bottled it and used cbc1 bottling yeast.
As you can imagine I’ve got quite a bit of these bottles left stored which I’m not really fussed about touching.
Is there anything I can add to my glass prior to pouring it that will at least give the impression that it isn’t as sweet as it actually is?

 

[NIGHTSKY BREWING]

Oh....did you mash quite high?....also bigger beers need the right amount of yeast and sometimes using pure good quality oxygen is needed for a healthy ferment.

Some Belgium yeast is under pitched to highlight certain favour, s.

As for what to do.... You could let it bottle condion ....the yeast will try its best on the difficult sugars.

Or mix your bottle with a commercial beer.....?

Which yeast did you go for.??? Hopefully not the Scottish yeast (low attenuating ). l,m using next month for a 7.1 Forien extra tropical Stout....which needs to be sweet....69deg mash temp.

Belgium ales are normally strong and finish dry High attenuation yeasts....

I have been too brugge.....top trip.☺

 

[Monkhouse]

After a good few years of brewing I’ve never really come across this before. I shouldn’t have used the yeast that I did, it was only good for 75% atn. I didn’t mash too high it was 65c
Possibly more down to the yeast, Safale t-58

 

[NIGHTSKY BREWING]

Cool....2/2.5 litre starter.....for Quads.

Check out Xmas beers soon at Fuggles on line beer shop ....cannot wait.

 

[Sadfield]

Was this the quad that you used T-58 on that stopped at 1.022?

If so, I presume it carbonated OK with CBC-1 without creating bottle bombs, despite the high gravity?

 

[NIGHTSKY BREWING]

Was this the quad that you used T-58 on that stopped at 1.022?

If so, I presume it carbonated OK with CBC-1 without creating bottle bombs, despite the high gravity?

Hi , have just seen his main thread....its sound like better FG checks would be needed for the next big beer ...yeast is key to all great strong Ales...

Always use good O2 over around 8% ABV......works for most in the trade.

 

[Sadfield]

You could try steeping a suitable hop pellet in a very small amount of boiling water to extract the bitterness, then strain the water into the beer to counteract the sweetness.

 

[Monkhouse]

Was this the quad that you used T-58 on that stopped at 1.022?

If so, I presume it carbonated OK with CBC-1 without creating bottle bombs, despite the high gravity?

Aye it is indeed the very same! It carbed fine and zero bottle bombs. I’ve since re done the same recipe using m41 yeast and I got 97% attenuation giving me 12.6% abv

 

[NIGHTSKY BREWING]

12.6% ABV....top work ...but go easy with this one.

 

[Sadfield]

Aye it is indeed the very same! It carbed fine and zero bottle bombs. I’ve since re done the same recipe using m41 yeast and I got 97% attenuation giving me 12.6% abv

Mix the two in the glass. Who doesn't like an Octupel.

It's interesting to see how well CBC-1 worked to get a stable bottle with so much residual sugar.

 

[Monkhouse]

Mix the two in the glass. Who doesn't like an Octupel.

It's interesting to see how well CBC-1 worked to get a stable bottle with so much residual sugar.

I’m properly impressed with that bottling yeast. The instructions were ridiculously complicated to get to grips with. In the end I just did what I felt best and it worked perfect

 

[Monkhouse]

Mix the two in the glass. Who doesn't like an Octupel.

It's interesting to see how well CBC-1 worked to get a stable bottle with so much residual sugar.

Octupel, it’s the new Belgian, quad is so last year

 

[nickjdavis]

Mix the two in the glass. Who doesn't like an Octupel.

It's interesting to see how well CBC-1 worked to get a stable bottle with so much residual sugar.

CBC-1 will only ferment simple sugars and kills off other yeast.

 

[Sadfield]

CBC-1 will only ferment simple sugars and kills off other yeast.

Yes. I suggested using a bottling yeast on this beer in a previous thread. I just checking to see how well it worked in this extreme scenario as the beer was stuck at 1.028, and CBC-1 is really only intended for and typically used for bottling fully fermented beer. Arguably it worked too well, as the beer is too sweet, but it's interesting real world experience and proof of concept, for advice that might help others in the future.

https://www.thehomebrewforum.co.uk/threads/potentially-embarrassing-bottle-bomb-query.102976/

 

[Agentgonzo]

If it tastes too sweet, you good add something like citric acid to the glass. It'll add a bit of tartness which should hopefully counteract some of the sweetness.

It may not be the flavour your after, but not sure what options you have for the glass, apart from blending with a very dry beer.

 

[Monkhouse]

If it tastes too sweet, you good add something like citric acid to the glass. It'll add a bit of tartness which should hopefully counteract some of the sweetness.

It may not be the flavour your after, but not sure what options you have for the glass, apart from blending with a very dry beer.

That’s a nice idea and I’ve got lots of citric acid. I’ll do a little experimenting.
Cheers

 

[Clarence]

I've said it before and I'll say it again: there's very little that a shot of Roses lime juice cordial won't cure!

 

[Monkhouse]

I've said it before and I'll say it again: there's very little that a shot of Roses like juice cordial won't cure!

I’ll assume lime juice

 

[Sadfield]

A few Trappiste Quadrupels with an Absinthe depth charges, will take the sweetness off and may have you conversing with God. Via the big porcelain telephone.

 

[Monkhouse]

A few Trappiste Quadrupels with an Absinthe depth charges, will take the sweetness off and may have you conversing with God. Via the big porcelain telephone.

That’s almost poetic until you start visioning it