carrotmalt
Well-Known Member
I added a pound of lactose to a chocolate stout when I racked it to a keg a few days back. I pulled a sample yesterday just to taste, and it had a huge amount of lactose in the bottom. I'm wondering if I need to rack it again to try and exclude the bottom layer that didn't dissolve, but I really don't want to since it's already partially carbed.
Is this similar to the first pint or two containing some yeast, with no worries for the rest of the keg? Or will I continue to have undissolved sugars in the bottom of each glass if I don't rerack?
Is this similar to the first pint or two containing some yeast, with no worries for the rest of the keg? Or will I continue to have undissolved sugars in the bottom of each glass if I don't rerack?