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So I tasted the lactose by itself and also in a shot glass with some water. I didn't taste anything at all when it was just the crystals themselves. I did notice when it was mixed with water that water felt, I really don't know how to put this, fuzzy, kind of like a glass of water that had set...

The reason for that yeast and mash temp was evaryone I have talked to in my brew club spoke of having trouble getting their barley wines down to the appropriate FG. I took every precaution to get the 1.010 FG I was aiming for however I guess I kinda over did it. The reason I am brewing this...

Hello fellow brewers, first let me apologize for the long post. I brewed a barley wine recently that started at 1.090 OG and finished at 1.004 FG. I am looking at ways to increase the mouth feel and final gravity a few points to say 1.010-12. To give a little background on the brew the mash...

One more quick question. The fermentation has essentially stopped in the primary. I was wondering if it would be beneficial to rack to a secondary and let the beer age there for a couple of months to kill off some of the off flavors or should I leave it in the primary for another week or two?

Thanks for all of the speedy responses!! I will keep you updated as to the results. :mug:

Hello all, I am a first time poster long time troller. I have a question about a runaway temperature in my latest brew and was wondering if there is anyone who might be able to help me out. This past Saturday I made an IPA and for the first time I decided to rack it onto the yeast cake...