In a fit of deranged inspiration I recently brewed a pretty standard rye stout, OG 1.062 and pitched it onto a cake of Whitelabs 0565 Saison 1, from which I had just racked a rye saison.
Primary is done and it tastes pretty good at SG 1.006, the roasted malt fairly dominates the yeast at this stage, but it's too dry.
Can I add a boiled lactose solution to secondary to sweeten it up a bit without causing much more fermentation?
Primary is done and it tastes pretty good at SG 1.006, the roasted malt fairly dominates the yeast at this stage, but it's too dry.
Can I add a boiled lactose solution to secondary to sweeten it up a bit without causing much more fermentation?