Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Milk Stout and Lactose

Reply
 
LinkBack Thread Tools
Old 12-31-2008, 09:23 AM   #1
jharres
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Castle Rock, CO
Posts: 187
Likes Given: 1

Default Milk Stout and Lactose

I just finished brewing (I really need to start earlier in the evening) a Milk Oatmeal Stout. I added 1 lb of Lactose at 10min left in the boil. After putting the wort in the carboy with the extra water, my gravity reading is 1.070. I'm wondering how much of that is due to the lactose addition?

__________________
jharres is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2008, 10:51 AM   #2
czeknere
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Lansdale, PA
Posts: 140
Default

I believe lactose adds .010. So without the lactose your gravity is 1.060.

__________________
czeknere is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2008, 09:48 PM   #3
jharres
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Castle Rock, CO
Posts: 187
Likes Given: 1

Default

Thank you, that is about what I figured. That being the case, should I have pitched extra yeast? I used White Labs English Ale yeast. The bottle says that if I start with a gravity of 1.070 or higher, I should pitch two tubes, however, the fermentable gravity only seems to be 1.060. So I'm wondering if I will be ok with just the one tube?

__________________
jharres is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2009, 05:55 AM   #4
jharres
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Castle Rock, CO
Posts: 187
Likes Given: 1

Default

Just as an update, fermentation started at 12 hours and after 18 hours, is going well. I'm guessing that I don't need more yeast?

__________________
jharres is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2009, 06:40 AM   #5
czeknere
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Lansdale, PA
Posts: 140
Default

I'm not sure on this one...

The brew I did had a SG of 1.078 and I pitched one vial of White Labs Irish Ale yeast. The FG ended up being 1.032. After subtracting the lactose (which is un-fermentable) I ended at 1.022 after three weeks in primary and one week in secondary. I thought I should have pitched more yeast (the online yeast calculator said I should have pitched 3 vials actually), but the beer tasted nice so I bottled. My FG was probably off because it was an extract recipe as well.

So it may have been okay to add more than one vial of yeast, but then again mine fermented down pretty well (~ 72% attenuation). So just see what happens. Leave it alone for 3+ weeks and see where it's at.

__________________
czeknere is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2009, 11:51 AM   #6
Pelikan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: The Q Continuum
Posts: 927
Liked 8 Times on 8 Posts
Likes Given: 2

Default

Really, with liquid yeast and a 5 gallon batch of any OG, you ideally want to be culturing a 1-liter starter on a stir plate. Otherwise, dry yeast is an easy and inexpensive alternative, which has the cell counts you need in one or two packets (depending upon your OG).

__________________

On a brewing hiatus. Will get back into the fray eventually, methinks...

Pelikan is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2009, 03:57 PM   #7
jharres
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Castle Rock, CO
Posts: 187
Likes Given: 1

Default

Is it too late to pitch more yeast? I wouldn't be able to get more yeast until at least tomorrow, meaning the beer will have been brewed at least 60 hours and fermenting for at least 48 hours prior to pitching more yeast. What would be the effects of pitching more yeast part way through fermentation?

__________________
jharres is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2009, 04:06 PM   #8
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,804
Liked 2712 Times on 1630 Posts
Likes Given: 3484

Default

Why do you think you need to pitch more yeast? You said here;

Quote:
Originally Posted by nervous noob
Just as an update, fermentation started at 12 hours and after 18 hours, is going well.
So why this incessant need to want to mess with something that ain't broken?


Read this, http://blogs.homebrewtalk.com/Revvy/Think_evaluation_before_action/

Then,

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2009, 04:16 PM   #9
jharres
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Castle Rock, CO
Posts: 187
Likes Given: 1

Default

Haha, Revvy, your awesome. Thanks for the perspective check.

What made me ask that question was Pelikan's statement that a 5 gallon batch should have a 1 liter starter. My initial thought was of a stuck fermentation due to pitching too little yeast for the amount of sugars in the wort.

After 30 hours, it's going quite well and has a nice krausen (that looks almost like chocolate mousse...mmm). It seems fine to me, but I'm a noob...figured it was best to be sure instead of keep wondering.

__________________

Last edited by jharres; 01-01-2009 at 04:21 PM.
jharres is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2009, 04:34 PM   #10
HOOTER
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Spokane, WA
Posts: 1,854
Liked 10 Times on 8 Posts

Default


Wise Revvy is. Leave the beer alone you will.
__________________
Primary:
Secondary:
Bottled: Lots of stuff
On tap: Hefeweizen, Centennial Blonde
Up next: Quality Beverages

Quote:
Originally Posted by Homercidal View Post
Shorts Would Make Boners Obvious
HOOTER is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Milk Stout with Real Milk Micycle Recipes/Ingredients 41 06-28-2014 01:49 PM
Lactose vs milk killer_mpg Recipes/Ingredients 16 01-27-2013 02:57 AM
Milk Stout/Lactose and lactose intolerance SpanishCastleAle All Grain & Partial Mash Brewing 20 05-03-2011 07:11 AM
Milk Stout / Lactose question pgenius Beginners Beer Brewing Forum 6 03-31-2009 01:42 PM