I used to be able to find the extract but I haven't needed it in a long time. Here's another thing you can try if you're not twitchy about it .. get a small amount of water to a boil or close to a boil, add a small amount (half a gram?) of calcium sulfate (gypsum) and swirl/stir that and add it to the keg. As long as the beer is just slightly underhopped, the CaSO4 will bring some crispness to the beer and take that sweet edge off. It should help make the beer slightly drier than it is. I really hate mucking around with a beer like this post-brewday but sometimes it's necessary. I have back-sulfated a beer, back-chlorided a beer, added hops to the keg and also added extract to the keg and all of these will move the beer in the direction you want. If the half-gram doesn't seem to do it .. you could always do it again with another half gram.
Topic: Increasing IBU in kegged beer (Read 427 times)
