by Bizier » Wednesday Feb 11, 2009 8:14 pm
The prob is getting it to not taste like pepper water. If you keg, then you can crash chill it at the right stage to keep a little sugar left.
I bottle, and haven't bothered with a GB because my options really either include unfermentable sweeteners like lactose or sachharine (like the kits). I have thought of Stevia, but have no idea about it.
You could kill the yeast off like in wine with sulphites, but how do you carb the bottles? A random thought here is that you could ferment at the bottom end of the range for a lager yeast so that there is already dissolved C02 because of the low, kill the yeast and bottle immediately... but I am too lazy for this crazy scheme.