I'm making a caramel cream ale that calls for lactose in the secondary for added sweetness. I pitched WLP002 into a 1.075 OG wort and waited. After a week I pulled a sample and measured a 1.008 FG. Almost too low. I didn't want to go overboard on the sweetness so I boiled a lactose solution with half the recommended amount and added it to the secondary, thinking that I would add the other half at bottling if it could use more. Wait two weeks...
Today I go out to check and theres a minor krausen ring in the carboy and signs of airlock activity. I can't imagine that my 1.008 gravity beer at one week is still going two weeks later. Is it the lactose? I see the wiki says lactose is "largely unfermentable". Largely? What does that mean? Now if I add another dose of lactose at bottling am I just bomb-making? Very strange.
Today I go out to check and theres a minor krausen ring in the carboy and signs of airlock activity. I can't imagine that my 1.008 gravity beer at one week is still going two weeks later. Is it the lactose? I see the wiki says lactose is "largely unfermentable". Largely? What does that mean? Now if I add another dose of lactose at bottling am I just bomb-making? Very strange.