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Old 10-17-2012, 12:29 PM   #51
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Lactose adds the sweetness part. Only thing I could suggest would be to up the oats.

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Old 10-17-2012, 12:59 PM   #52
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Lactose adds the sweetness part. Only thing I could suggest would be to up the oats.
that I can do. I'll make two batches, this one for my father in-law and the second with the lactose when it arrives. compare the two
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Old 10-17-2012, 04:00 PM   #53
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Keep us updated please

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Old 11-01-2012, 01:45 AM   #54
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Has anyone noticed that you when you plug this into beersmith, you get an estimated FG of 1.009? This confuses me...

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Old 11-04-2012, 09:38 AM   #55
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Keep us updated please
brewed it and just bottled this evening. Since I didn't have the Milk Sugar at the time of brewing I used S-04 yeast instead of Windsor to add some of that sweetness that the Lactose sugar would add. tasted GREAT going into the bottles, chocolaty and sweet at the same time. Almost like a dessert stout.
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Old 11-04-2012, 09:48 AM   #56
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brewed it and just bottled this evening. Since I didn't have the Milk Sugar at the time of brewing I used S-04 yeast instead of Windsor to add some of that sweetness that the Lactose sugar would add. tasted GREAT going into the bottles, chocolaty and sweet at the same time. Almost like a dessert stout.
If you were aiming for sweetness windsor was a better choice: that particular strain can´t ferment maltotriose a complex sugar form by three glucose molecules, there is around 10% of this sugar in a typical wort, so finishes higher than S-04
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Old 11-04-2012, 09:49 AM   #57
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Has anyone noticed that you when you plug this into beersmith, you get an estimated FG of 1.009? This confuses me...
Don´t mind about estimated FG in Beersmith, they just have the aparent attenuation of the yeast strain and aply that to your recipe, it doesn´t have to finish there.
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Old 11-04-2012, 10:16 AM   #58
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If you were aiming for sweetness windsor was a better choice: that particular strain can´t ferment maltotriose a complex sugar form by three glucose molecules, there is around 10% of this sugar in a typical wort, so finishes higher than S-04
hmmm, didn't realize that, I knew S-04 finished sweeter than S-05 and I thought windsor was a clean dry yeast like S-05. well, still tastes great and I'm kinda glad it's not any sweeter than it already is. kind of a "milk chocolate" taste to it with a full lb of oats in there.
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Old 11-05-2012, 12:39 PM   #59
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Don´t mind about estimated FG in Beersmith, they just have the aparent attenuation of the yeast strain and aply that to your recipe, it doesn´t have to finish there.
I guess I meant that it confuses me that beersmith would contain a bug for so long without being fixed. I'm sure tons of newer brewers have used the software with lactose and been disappointed.
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Old 11-06-2012, 02:44 PM   #60
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So, I put together the ingredients for this @ http://www.brewmasterswarehouse.com/brew-builder

Unfortunately, I received an email that they are out of stock on the Briess Golden Light Dry Extract. Can I substitute this with the Amber or Dark Dry Extract without destroying this beer?

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