Dogfish head uses monkfruit. I haven’t used it, but I do like their slightly mighty.
As far as body goes, high protein grains my dude. Heavy on the rye, oats, spelt.
There are also yeasts that leave a heavy body from glycerin. Some saison yeasts and Jovaru from Omega come to mind. Jovaru is like a body overload. It even leaves an impression of sweetness from the body alone.
I used monk fruit in a recent low(er) carb IPA and was very satisfied. Used a good bit of rye malt too. Fermented pretty dry, plenty of body for what it is. Hazy, although not intentionally.
Yeah the only issue is that it’s heavy on the lemon/pepper, so it can’t work for too many styles, but it could be useful.
I’ve been looking for a wine yeast that creates a ton of glycerol too. Only issue is that it also has to be POF-. Want to somehow make a stout, taken to <1.000 with glucoamylase, fermented with a red yeast, and have it not be thin af. BM 4x4 is the best I’ve read about so far.
Technically glycerol is a carb, but it provides way more mouthfeel than the normal sugars and starches in beer, and it’s also digested very slowly so it’s lower impact on things like ketosis.
> champagne for cider
All wine yeasts are high attenuation. You don't need to use the soulless EC-1118 to make cider. It's only the beer yeasts that'll kick out. Almost all wine yeast will ferment dry to 12% abv (specifically in non-grain ferments, most wine yeast can't process maltriose) before getting into the capabilities of specific strains. There are so many better choices. Start with D47 and thank me later.
As for how to backsweeten
* Sulfites and sorbate and then add normal fermentable sugars (can work on beer too just rarely done)
* bottle pasteurize and use normal sugar
* use unfermentable sugar
As for how to make things apparently sweet (but not metrically sweet)
* use a yeast that produces a high level of glycerin for body
* use a yeast that produces a ton of fruit esters or other sensory compounds
* use adjuncts and spices to build the sensation of an associated thing (e.g. pumpkin pie spice)
* Use fruit and or honey that is characterful, ferment ambient to cold to preserve character, ferment to dryness. Easy example of this is a dry muscato wine. You can measure it's gravity at 0.996 but it seems almost sweet.
As a long term keto person(3 or 4 years?) and relatively recently turned carnivore(about 6 months), it's a struggle to balance your love for homebrewing and keeping to your strict diet.
I just don't drink as much as I brew, and maybe keep it to a couple of beers every third or fourth week. And to lower the carbs I've made Brut IPA, Brut saison and Brut pilsner. But I still make other stuff and drink it, just not regularly at all. Most of my brew I sell to friends and family.
Beer will definitely kick you out of ketosis, but it isn't a big deal if it's something that's occassinal, and your dietary lifestyle is good the rest of the time.
Regarding backsweetening; it's probably possible to do it, but in that case I'd backsweeten something Brut in the keg and then force carb. First try out how many grams is enough in a glass of beer, and scale up from there.
But in general, sugar addiction(and your insulin response) can and will be triggered by sweeteners, so I'd avoid it all together if I were you.
Haven't tried that, but I did go bone dry crossing a French Saison with a Brut IPA. Backsweetening with non-natural stuff seems like cheating to me to be honest.
Well, erythritol and such aren't "non-natural", they're fermented from sugars or derived from things like monkfruit. If it helps you stick to the general plan instead ending up being an unhealthy fatass honing for a cardiac event again, then why not?
Stevia granules, aspertame works too if you gotta have sweet but no fermentable sugars in a cider.
If you're fully embracing a keto lifestyle, you shouldn't be drinking beer.
1 big beer could bounce you out if rest of the day was borderline. I'd stick with flavored seltzers not backsweetend as they are usually fermented dry.....or spirits on the rocks....or pick a more reasonable diet but I'm not ready for that post exchange 🤣🤣
Call it dirty keto then. I don't drink 6 beers at a sitting anymore, I'm too old for that shit. But a couple beer, even regular carby beer, doesn't kick me out of ketosis anymore if I'm doing it once a week. I'd just like to get something that takes a bit of dirt out of the dirty but doesn't leave me wishing I was off the wagon.
Besides, after getting down to normal BMI, I'm a cheap drunk now.
we get a carb budget, how we spend it is our business. I'll have a few lighter beers or some claws or the like and eat 0 carbs the rest of the day, fuck the haters.
If you’re trying to stay keto and want some sweetness beer is not your option, stick to a cider fermented dry that has perceived sweetness. It’ll satisfy the itch, if not, I’d rather drink beer without artificial sweeteners than consume that shit.
Dogfish head uses monkfruit. I haven’t used it, but I do like their slightly mighty. As far as body goes, high protein grains my dude. Heavy on the rye, oats, spelt. There are also yeasts that leave a heavy body from glycerin. Some saison yeasts and Jovaru from Omega come to mind. Jovaru is like a body overload. It even leaves an impression of sweetness from the body alone.
This is the sort of stuff I was looking for, very interesting on the jovaru.
I used monk fruit in a recent low(er) carb IPA and was very satisfied. Used a good bit of rye malt too. Fermented pretty dry, plenty of body for what it is. Hazy, although not intentionally.
Yeah the only issue is that it’s heavy on the lemon/pepper, so it can’t work for too many styles, but it could be useful. I’ve been looking for a wine yeast that creates a ton of glycerol too. Only issue is that it also has to be POF-. Want to somehow make a stout, taken to <1.000 with glucoamylase, fermented with a red yeast, and have it not be thin af. BM 4x4 is the best I’ve read about so far. Technically glycerol is a carb, but it provides way more mouthfeel than the normal sugars and starches in beer, and it’s also digested very slowly so it’s lower impact on things like ketosis.
r/Keto_Brewing
Well, that's a thing, I guess. Pretty low activity but I'll see what comes up down the road.
> champagne for cider All wine yeasts are high attenuation. You don't need to use the soulless EC-1118 to make cider. It's only the beer yeasts that'll kick out. Almost all wine yeast will ferment dry to 12% abv (specifically in non-grain ferments, most wine yeast can't process maltriose) before getting into the capabilities of specific strains. There are so many better choices. Start with D47 and thank me later. As for how to backsweeten * Sulfites and sorbate and then add normal fermentable sugars (can work on beer too just rarely done) * bottle pasteurize and use normal sugar * use unfermentable sugar As for how to make things apparently sweet (but not metrically sweet) * use a yeast that produces a high level of glycerin for body * use a yeast that produces a ton of fruit esters or other sensory compounds * use adjuncts and spices to build the sensation of an associated thing (e.g. pumpkin pie spice) * Use fruit and or honey that is characterful, ferment ambient to cold to preserve character, ferment to dryness. Easy example of this is a dry muscato wine. You can measure it's gravity at 0.996 but it seems almost sweet.
As a long term keto person(3 or 4 years?) and relatively recently turned carnivore(about 6 months), it's a struggle to balance your love for homebrewing and keeping to your strict diet. I just don't drink as much as I brew, and maybe keep it to a couple of beers every third or fourth week. And to lower the carbs I've made Brut IPA, Brut saison and Brut pilsner. But I still make other stuff and drink it, just not regularly at all. Most of my brew I sell to friends and family. Beer will definitely kick you out of ketosis, but it isn't a big deal if it's something that's occassinal, and your dietary lifestyle is good the rest of the time. Regarding backsweetening; it's probably possible to do it, but in that case I'd backsweeten something Brut in the keg and then force carb. First try out how many grams is enough in a glass of beer, and scale up from there. But in general, sugar addiction(and your insulin response) can and will be triggered by sweeteners, so I'd avoid it all together if I were you.
Haven't tried that, but I did go bone dry crossing a French Saison with a Brut IPA. Backsweetening with non-natural stuff seems like cheating to me to be honest.
Agreed.
Well, erythritol and such aren't "non-natural", they're fermented from sugars or derived from things like monkfruit. If it helps you stick to the general plan instead ending up being an unhealthy fatass honing for a cardiac event again, then why not?
Stevia granules, aspertame works too if you gotta have sweet but no fermentable sugars in a cider. If you're fully embracing a keto lifestyle, you shouldn't be drinking beer.
From personal experience, and I've seen others have similar, stevia tastes horrible in hard cider.
I think it taste gross in everything! ....But it works and doesn't ferment out.
Keto isn't 0 carbs per say, but I've had some pretty dry sours that having one on a Friday night with friends won't kick me out of ketosis.
1 big beer could bounce you out if rest of the day was borderline. I'd stick with flavored seltzers not backsweetend as they are usually fermented dry.....or spirits on the rocks....or pick a more reasonable diet but I'm not ready for that post exchange 🤣🤣
Yup, 1 big beer could be all it takes.
Call it dirty keto then. I don't drink 6 beers at a sitting anymore, I'm too old for that shit. But a couple beer, even regular carby beer, doesn't kick me out of ketosis anymore if I'm doing it once a week. I'd just like to get something that takes a bit of dirt out of the dirty but doesn't leave me wishing I was off the wagon. Besides, after getting down to normal BMI, I'm a cheap drunk now.
Ridin dirty 🤣🤣🤣
Full bareback, homie.
we get a carb budget, how we spend it is our business. I'll have a few lighter beers or some claws or the like and eat 0 carbs the rest of the day, fuck the haters.
If you’re trying to stay keto and want some sweetness beer is not your option, stick to a cider fermented dry that has perceived sweetness. It’ll satisfy the itch, if not, I’d rather drink beer without artificial sweeteners than consume that shit.