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Like someone else said, it depends on your sensitivity. I brewed a milk stout, which called for 1 pound of lactose in 5 gallons of beer. That's roughly 2.4% lactose. Typical milks range from 4.8-5.2%, depending on milk fat content (the lower the fat content, the more lactose). All that being...

Update on this batch: A couple of weeks ago I moved to secondary so I could start a third batch. When I opened the primary, the headspace was filled with a strong vinegar odor, but after the initial shock, the beer itself didn't seem to smell bad. I did quite a bit of browsing the forums and...

Thank you for the responses. You are correct when you said and now I know that I shouldn't be worried about that as much. I've read before that you can tell when fermentation is done by checking the FG on successive days, but I've been worried about introducing foreign... whatever, to the...

Not to hijack this thread, but since your question seems answered... I've got my second batch of beer going now. I pitched my yeast, but haven't seen fermentation start (I know it can take 24-72 hours to get there, so I'm not worried about that). I did a partial mash and it calls for moving...

Thanks for the replies and thanks for putting my mind at ease. I was fearful I was sitting on 5 gallons of unfermentable sugar water. I live in SC right now and the temps here have been pretty hot, so the water in the chiller may not have been ideal. I'll keep that in mind for my next batch.

I made my second batch of beer last night (Oktoberfest ale), but I haven't yet been able to taste my first batch of beer (German Hefeweizen). On both batches I've had a lot of issues with cooling. My first batch I used an ice bath to cool the wort, but it still took about 3 hours. For my...