Needing help with back sweetening a brown ale

I didn't add lactose…I under pitched the yeast, mashed at 158F, used 30% Victory malt and fermented cold (trying to increase diacetyl). Lactose could be a good addition to introduce a creamy quality. Think I would stick with maltodextrin for

 

Update:



We are at about 15hrs in, and while the molasses has spread across the bottom, it has not dissolved.

Will update again tomorrow.

 

If the keg is cold and carbonated, I would not recommend adding anything even remotely warm to it. It will foam up faster than you can imagine.

 

The sugars in molasses are simple sugars. They ferment out, leaving molasses flavor elements, but they may be tough to recognize if you are looking for sweetness. I recall molasses aroma being stronger than molasses flavor in a molasses stout that I brewed several years back. If I remember correctly, I used about 10 fluid oz of Grandma's Original Molasses, which may not have been the best product to use (even Grandma's makes a Robust product described as more concentrated and less sweet).

 

Update: 24hrs



Tried to take a side profile, unfortunately the condensation is faster than my camera. Anyway, seemingly no change in the last 10hrs. I won't update again for 24hrs, assuming my kids don't get to the experiment first.

 

Update: ~48hrs



The molasses is starting to noticeably dissolve into the solution. Comparing to the previous photo, you will notice that it is creeping upward, and becoming lighter brown. The condensation is still making it difficult to get a clear picture.

 

Cool experiment.

 

I would suggest a dark brown sugar like dark muscovado to get the flavor your after, molasses has a very metallic edge to it that can taste very bad in beer

Also, 2weeks???? really? let this sucker sit for another couple weeks to clear up and mature a bit before you start making any changes, that you could regret

2 weeks in is too early to do anything, Im guessing it isnt carbonated yet either? Once it is you may have more spice in the nose/flavor than you know what to do with (2oz of spices is A LOT) and as more yeast drops it may clean up and have a sweeter flavor than it does now

Give it some time........

 

Update: 4 days



I'm not sure it's going to dissolve into the solution anymore than this. However, I would say you wouldn't need to add a lot of water to thin it out to overcome this issue.

I gave it a quick taste, and could discern no molasses, so it's definitely just hanging out there at the bottom.

 

Not a problem.

 

Good Luck!