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Old 01-20-2009, 08:13 PM   #11
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Originally Posted by Hegh View Post
You know... If you calculate the lactose content in a 12oz bottle, and have some lactose lying around, you could dissolve it into an equal volume of water/some other beer and see if it causes... problems... If not, you should be fine.
It's a little over 3 grams. ^^
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Old 01-20-2009, 08:49 PM   #12
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Originally Posted by zoebisch01 View Post
It's a little over 3 grams. ^^
Hmm... that could be a bit difficult to measure...
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Old 01-22-2009, 01:55 PM   #13
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You can be lactose intolerance and eat a certain amount with no symptoms.

There are lactose free products like cow's milk, cheese, ice cream etc on the market.

So you could switch to those and use your daily lactose allowance drinking more important stuff like milk stout.

You can also buy lactase tablets which some people have reported eases the symptoms. I haven't tried them yet.

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Old 01-22-2009, 02:28 PM   #14
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Quote:
Originally Posted by Hegh View Post
Hmm... that could be a bit difficult to measure...
I highly recommend homebrewers (and anyone interested in cooking) to pick up a kitchen scale capable of resolving in 0.1 gram. It is probably one of the most invaluable tools in my kitchen.
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Old 01-22-2009, 03:11 PM   #15
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You can be lactose intolerance and eat a certain amount with no symptoms.
Yea...and I'm not totally lactose intolerant I don't think. I eat lots of cheese and put real cream in my coffee and eat ice cream and yogurt and never think about it.

When I started the thread I didn't know if a pint of Milk Stout had the equivalent lactose of:
A) 1/4 pint of milk
B) 1 pint of milk
C) 4 pints of milk

Since it appears to be most likely closer to 1/4 pint of milk I'm not gonna worry about it. And at those levels I'm not really gonna worry about what it does regarding hangovers? So now I'm just left with: Do I think it makes it taste better? As it should be.
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Old 11-17-2009, 07:17 PM   #16
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Here's the lactose trivia I can offer;

I'm not lactose intolerant, nor is my father. We thought we were for a few years though, because we're allergic to penicillin. Turns out dairy farmers were treating some cows with the antibiotic for a while, and it ended up in our milk.

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Old 11-17-2009, 07:44 PM   #17
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I make a milk stout w/ 1/2 cup Lactose will be upping to 3/4 next time.

I have also made an oatmeal stout... Doesn't need any lactose. Body is thick enough. Had a nice grainy sweetness, adding lactose would have been too much body & sweetness.

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Old 11-18-2009, 11:43 AM   #18
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Quote:
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I make a milk stout w/ 1/2 cup Lactose will be upping to 3/4 next time.

I have also made an oatmeal stout... Doesn't need any lactose. Body is thick enough. Had a nice grainy sweetness, adding lactose would have been too much body & sweetness.
I never did add any lactose to my Oatmeal Stout and I agree...it doesn't need any. I still haven't used that lactose I bought way back when I made this thread.
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Old 11-18-2009, 09:21 PM   #19
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I'm in the same boat. I like milk stouts but they make me fart like a primary fermenter. The reason you can eat cheese and cream is that most of the lactose in milk is in the whey, which is separated from the fat which cream, butter, and cheeses are made from. I have been drinking lactaid milk and suffer no issues. Cheese is one of my favorite food groups right behind Beer. Skim milk is the worst.

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Old 09-25-2010, 08:29 PM   #20
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Great thread here... got some friends and family who are lactose sensitive and am making an Imperial Chocolate Stout at ~8.00 ABV with 10 oz of cocoa powder that will likely need some balancing.

Figured on doing a tertiary after racking over some raspberries, and will probably add 4.0 oz of lactose and a vanilla bean in some rum then. I can check it at bottling time and add some more lactose if needed.

If anyone has any advice in this area, would be much appreciated!

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