Stihler wrote:Most of the honey will definitely ferment out.

I have a small book on Meades which seems to suggest sweetening either by killing off the yeast with sulphites and then adding extra honey, or adding honey gradually untill the yeast dies of alcohol. Not a very good book though. The latter method won't work well anymore because the forms of wine yeast available now seem to have very high alcohol tolerance. And neither method would work with a bottle primed beer anyway. For sugar like sweetness, as opposed to crystal grain sweetness, I'd try artificial sweeteners that don't ferment. That's what I've been doing with my ginger beer. The "sweeta" Wyo Wino mentioned might be a brand of these. Though you have to check the ingredients because many "no-sugar" sweeteners are just Malt and Lactose which will partially ferment.

Go the kegerator route. Add sweetener and metabisulphate. Which brings up a question for me. Since I am going the CO2 route in a kegerator soon should I add metabisulphates (campden) to my secondary while it is clearing? Will it impart any off flavors? I have been thinking it would protect beer from oxidizing in the keg for a longer time and I won't need to prime it. I'm a wine guy and don't know much about beer except I love to drink it.

That Hop combination is what I used in what I'll call it a gold beer(pils 2 row and 6 row) and I made a post on the citris being soapy, but in this beer it wasn't as strong and after 4 weeks old it dosnt need any sweetning. I think the sweetness of it helped but was hidden untill the hops died down a bit. if beer is like wine I might have to start kegging or something becauase if this taste better next month ,oh heck I'll never know I only made a case of it. I made a post about this beer sparging like syrup, yes stuck , stuck, and stuck. I have better equipment now and I garenteee I will never reproduce this beer. But will not be changing recipe and trying it again. If I can reproduce it it will be around from now on.