I have a 5 gallon batch of black IPA that turned out a little more bitter than I would like. I think it's the roasted flavors that are not working really well. It's not bad, just a bit too much.
It's in secondary being dry hopped right now. I was wondering if adding lactose to it at this point would help tone down or disguise the roasted flavors by adding some sweetness to it. I guess I would just boil about half a gallon of water, stir in either a half pound or full pound of lactose (I'll start with a lower amount and taste as I got o make sure I don't over-do it) and then dump that into the secondary after it cools. Any thoughts on this?
It's in secondary being dry hopped right now. I was wondering if adding lactose to it at this point would help tone down or disguise the roasted flavors by adding some sweetness to it. I guess I would just boil about half a gallon of water, stir in either a half pound or full pound of lactose (I'll start with a lower amount and taste as I got o make sure I don't over-do it) and then dump that into the secondary after it cools. Any thoughts on this?