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Old 05-05-2012, 07:57 PM   #1
RichSib
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Default Lactose in secondary

In a fit of deranged inspiration I recently brewed a pretty standard rye stout, OG 1.062 and pitched it onto a cake of Whitelabs 0565 Saison 1, from which I had just racked a rye saison.
Primary is done and it tastes pretty good at SG 1.006, the roasted malt fairly dominates the yeast at this stage, but it's too dry.
Can I add a boiled lactose solution to secondary to sweeten it up a bit without causing much more fermentation?

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Old 05-05-2012, 08:31 PM   #2
Misplaced_Canuck
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Originally Posted by RichSib View Post
In a fit of deranged inspiration I recently brewed a pretty standard rye stout, OG 1.062 and pitched it onto a cake of Whitelabs 0565 Saison 1, from which I had just racked a rye saison.
Primary is done and it tastes pretty good at SG 1.006, the roasted malt fairly dominates the yeast at this stage, but it's too dry.
Can I add a boiled lactose solution to secondary to sweeten it up a bit without causing much more fermentation?
I don't see why not. Lactose is mostly unfermentable (not 100%) and if it's boiled, it will be sanitized. I'd just be careful of oxidation (don't splash it).

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