I recently made a coffee stout and did a bit of a blunder when hopping the beer, which resulted in a really high bitterness. I was wondering if anyone here knew if any of my ideas I’m about to list would work in balancing the beer…
Could I dissolve lactose in boiling water, then add it in small amounts until the beer tastes a little more “right”? It’d be more like a coffee milk stout, but that’s fine, I’m just wondering if I can add lactose to a secondary.
I bottle all my beers, so could I use something besides corn sugar as a priming sugar in order to have some residual sweetness? Something like honey or Belgian candi sugar? I’ve only used corn sugar, so I’m not sure how the other priming sugars impact the beer’s taste/sweetness.
Should I just tell people it’s a cross between a coffee stout and black IPA? I actually don’t mind the bitterness, but I’m planning on giving this out to people who don’t have the most adventurous palates, so I’m not sure if this is a good option.