
Originally Posted by
jebzter
First question, why back sweeten the beer? Proper mash profiles, etc should yield the correct sweetness.
Other ideas:
Why not back sweeten with something of low fermentablility. Lactose perhaps.
Many homebrewers use Sodium Metabisulfite to kill yeast.
If the beer is sulfited, you have to label it as such, and there are probably limits, I dont know what the rules are here it is not something that I would do.
Why not filter the beer?-Probably the best idea next to not backsweetening.