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Old 05-16-2007, 05:27 PM   #1
orion2598
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Default Should I add lactose to the keg?

I made a robust porter a few weeks back. OG was 1.066 and FG is about 1.016. I mashed in at 154 so this is about what I would expect. However, the final product is a bit too bitter for my liking. Seems like a combination of hop bitterness and some bitterness from the dark grains. It's been in the keg for a few weeks under pressure, and needs to be drinkable for a party in a few weeks.


I am wondering if I can add some lactose to the final product to add some sweetness and balance it out a bit. Anyone ever done this after kegging? It is actually drinkable in its current state, so this is not a case of trying to make a bad beer tolerable, I just want a bit more balance.

Any hope?

Thanks,
Greg

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Old 05-16-2007, 05:50 PM   #2
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I would just serve it colder than usual, that might help to surpress a bit of the bitterness and roastiness. Imo, adding stuff to it after it is done is sketchy at best.

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Old 05-16-2007, 05:59 PM   #3
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The lactose will make it thicker, too, maybe too thick. If you made it "a few weeks back," it still may be a little bit green. Give it some more time; beer can change dramatically in just a couple of weeks, and harsh bitterness can mellow pretty quickly.

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Old 05-16-2007, 06:11 PM   #4
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I wouldn't add lactose yet. You need to let porters and stouts (any beer with lots of dark, roasted grains) age a bit longer than other beers. You will be surprised in a month or two how smooth that beer is. If you add lactose now, it might end up cloying sweet later. So be patient and let it condition for a while, and if you are REALLY desparate, then add the lactose.

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Old 05-16-2007, 07:20 PM   #5
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Ok, will do. I'll let it sit as-is and see what happens.

Thanks everyone.

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Old 05-16-2007, 11:53 PM   #6
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I'd get 8 ounces of lactose and wait until a few days before the event. If it hasn't mellowed, hit it with 4 ounces and check it. Add the rest, if necessary, but you probably won't need to.

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