I’m very excited about this beer!!!
It was by far the most difficult bottling we’ve had so far. It started with caramelizing lactose, which was much more difficult that I expected. Apparently lactose caramelizes at a much higher temperature than cane sugar (or corn sugar). I did however, get exactly the flavors I was hoping for, just like the crunchy top of a Crème brûlée!!! Mix in some vanilla extract, and with the grain profile and hop flavors from the brew, we have Crème brûlée beer!!
I also used dried malt extract for the sugar addition for bottle conditioning, and I’m probably not going to do that again. Corn Sugar was easier to work with, and I doubt DME added anything to it.
It’s going to be a long 3 weeks for this to condition!!