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Old 02-15-2010, 07:36 PM   #1
Rowdy
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i'm about to bottle my Chocolate cream stout.
I have 4 oz of Lactose and 5 oz of priming sugar do i just mix the lactose and priming sugar together then add to bottling buxket as if i was just using priming sugar?


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Old 02-15-2010, 07:39 PM   #2
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Normally, you'd just add it to the boil but, no reason you can't add it to the bottling bucket.



 
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Old 02-15-2010, 07:44 PM   #3
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yea i was thinking that but says in the instructions to "add BEFORE bottling" so i can just add this plus my priming sugar to a pint of water boil add to bucket and bottle like usual?
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Old 02-15-2010, 07:45 PM   #4
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Quote:
Originally Posted by Rowdy View Post
yea i was thinking that but says in the instructions to "add BEFORE bottling" so i can just add this plus my priming sugar to a pint of water boil add to bucket and bottle like usual?
Yes.......

 
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Old 02-15-2010, 07:45 PM   #5
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k thanks
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Old 02-15-2010, 07:47 PM   #6
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Hey I am a noob, only on my second batch, but I thought lactose halted fermentation. Isn't it used to stop ferming in ciders so backsweetening can take place? So if you add lactose to a batch that isnt carbed wont it just keep the beer flat?
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Old 02-15-2010, 07:50 PM   #7
calbrew
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Quote:
Originally Posted by Rowdy View Post
i'm about to bottle my Chocolate cream stout.
I have 4 oz of Lactose and 5 oz of priming sugar do i just mix the lactose and priming sugar together then add to bottling buxket as if i was just using priming sugar?
I usually add lactose in the last 5-10 minutes of the boil, but it should be fine to boil with priming sugar at bottling time. Chocolate cream stout...sounds good!

 
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Old 02-15-2010, 07:50 PM   #8
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Quote:
Originally Posted by HighHops View Post
Hey I am a noob, only on my second batch, but I thought lactose halted fermentation. Isn't it used to stop ferming in ciders so backsweetening can take place? So if you add lactose to a batch that isnt carbed wont it just keep the beer flat?
Lactose is milk sugar and is not fermentable. It's also only about 20% compared to Sucrose (table sugar).

I think you may have confused your compounds and the lactose may be used for the backsweetening. Usually it is Campden that halts fermentation in ciders or wines.

 
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Old 02-15-2010, 08:00 PM   #9
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ahhh, you are right, I checked my source and I'm just a idiot. lol thanks.
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Old 02-15-2010, 08:02 PM   #10
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