When do you add lactose during brewing. Begining of boil or towards the end?? This is for a recipe I made for my stout.
I would add it towards the end, last 10 minutes or so. I'd worry about it carmelizing if it's in the boil too long. I'm not sure if carmelized lactose sugar would taste that good.
Yeah, toward the end. Just long enough to sterilize it.
One time I forgot to add it, I just waited and added it with the bottling sugar. No worries!
"Anything worth doing, is worth doing slowly." ~~ Mae West
Did a sweet stout and added it at about 10 minutes left in the boil. Just remember to add slowly, that stuff sinks faster then DME and really scorches when it hits the bottom of the pot. In my experience.
Thanks for the input. I will add close to flame out.